Eggs Baked With Spinach, Cream and Country Ham

Contributed By: Kay Davis


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


Preheat oven to 350F with rack in middle.

Bring ham and cream to a simmer in a small saucepan over medium-low heat, and then remove from heat. Let steep, uncovered, about 10 minutes.

Cook onion in 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes.

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.

Drain spinach in a colander, pressing to remove excess liquid, and then coarsely chop.

Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving.

Crack eggs into ramekins and season lightly with salt and pepper.

Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into 8 small pieces and dot each egg with butter.

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 to 20 minutes.

Serve with warm buttermilk biscuits.

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