Heat oven to 400°F. Butter 4 (each 8-ounces & 1 1/4- to 1 1/2-inch deep) individual glass or ceramic baking dishes.

Spoon 1/2 cup potatoes evenly onto bottom of each baking dish.

Bake 15-20 minutes or until potatoes are very lightly browned.

Melt butter in 12-inch skillet until sizzling; add onions and mushrooms. Cook, stirring occasionally, over medium heat until vegetables are softened.

Add spinach leaves; continue cooking, turning spinach often, 4-5 minutes or until spinach is wilted.

Add whipping cream, garlic, salt and pepper; continue cooking 1 minute.

Add tomato, 2 tablespoons Parmesan cheese and basil.

Spread mixture over partially cooked potatoes; sprinkle with remaining Parmesan cheese.

Using a spoon, make an indentation in center of mixture in each baking dish.

Crack 1 egg into each indentation. Bake 18-20 minutes or until yolks are set or yolk temperature reaches 160°F.