Eggs With Cream, Spinach, and Country Ham

Ingredients

1/4 cup thinly sliced country ham, finely chopped
2 tablespoons unsalted butter, divided
10 ounces spinach, coarse stem discarded

Preparation

1
Preheat oven to 350 F.
2
Bring ham and cream to a simmer in a small saucepan over medium0low heat, then remove from heat. Let steep, uncovered, about 10 minutes.
3
Cook onion in 1 tablespoon butter in a 12 inch heavy skillet over medium0ow heat, stirring, until softened, about 2 minutes.
4
Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, turning with tongs, until spinach is wilted.
5
Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving.
6
Crack eggs into ramekins and season lightly with salt and pepper.
7
Spoon 1 teaspoon cream over each egg.
8
Cut remaining tablespoon butter int o 8 small pieces and dot each egg with butter.
9
Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15-20 minutes, removing rom oven as cooked.

Tools

 



Yield:

8.0 servings

Added:

December 9, 2009

Creator:

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