Add the cream cheese and heavy cream to a saucepan, and cook over a low heat until the cream cheese has melted. Add the drained spinach and shredded Parmesan, then season with salt and pepper. Keep warm.

Place two rabbit-shaped molds in a non-stick skillet and spray liberally with non-stick spray.

Carefully pour the yolks into the eye cavities of the mold. Slowly pour the egg whites into the remaining cavities, pressing the mold down to the pan so that none of the egg escapes underneath.

Cover and cook over a medium heat until the egg white has cooked fully.

Divide the spinach between two serving plates, carefully slide the rabbit on top of the spinach, then carefully remove the molds.