How to make it

  • Preheat oven to 350°F with rack in middle.
  • Bring ham and cream to a simmer in a small saucepan over medium-low heat, 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, 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, removing from oven as cooked.
  • Cooks' note: The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area. I heat extra butter in a saucepanand heat til hot but not brown and spoon over egg yokes to cook.

Reviews & Comments 3

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    " It was excellent "
    jenniferbyrdez ate it and said...
    Yeah baby. Yum.
    Was this review helpful? Yes Flag
    " It was excellent "
    kukla ate it and said...
    Never mind returning to this recipe to MAKE it again -- I'm returning to read it over and drool again! LOL!
    Sounds even better the second time...:)
    Was this review helpful? Yes Flag
    " It was excellent "
    kukla ate it and said...
    Ooo...Now this one sounds REALLY good :) I like the idea of 'steeping' the ham flavours into the cream! Garlic, and onion, and spinach too?? YUM! Great, great post, JM :)
    Was this review helpful? Yes Flag

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