Roast the pine nuts in a pan until golden brown. Wash and sort the spinach. Wash the cherry tomatoes and cut in half. Rinse defrosted prawns or chicken breasts with cold water and pat dry (then cut the chicken into cubes).
Peel the garlic and cut into thin slices and fry in 2 tablespoons of olive oil until golden brown, remove and set aside. Fry the prawns or chicken in the frying fat for 2 - 3 minutes, remove. Pan the cherry tomatoes in the frying fat, add the spinach and let it collapse briefly, season with salt, pepper and nutmeg.
Cook the pasta in boiling salted water until al dente and drain.
Mix the eggs and cream together, season with salt, pepper and nutmeg.
Mix the pasta with the vegetables, garlic, pine nuts, half of the parmesan and shrimp or chicken.
Grease the muffin trays with a little olive oil and put a strip of parchment paper in each, so the nests can be easily removed from the mold later. Spread the pasta mixture in the wells. Pour the egg cream over it and sprinkle with parmesan. Bake in the oven until golden brown for 20-25 minutes.
Remove the noodle nests from the mold and serve, garnish with thyme.
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