Eggs With Cream, Spinach, and Country Ham
By: Yuna Wu
Published: Wednesday, December 9, 2009 - 2:26am

Ingredients




1/4 cup thinly sliced country ham, finely chopped
3/4 cup Scant ¾ cup  heavy cream
1 tablespoon finely chopped onion
2 tablespoons unsalted butter, divided
3/4 teaspoon finely chopped garlic
10 ounces spinach, coarse stem discarded
8 large eggs

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.