Recipe

Gourmets Eggs With Cream Spinach Country Ham Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 7 months, 1 week ago You'll return again and again to this recipe since it can be assembled in advance and delivers serious flavor. The scent of ham gently permeates the eggs, whose yolks can be broken into the rest of the dish or dipped into with biscuits, while the min... More Prep:10m Cook:25m Servings:8	Mystic_rive
	gourmet january 2008

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jenniferby

kukla

Ingredients

1/4 cup thinly sliced country ham, finely chopped

Scant 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

Equipment: 8 (6-ounce) ramekins or ovenproof teacups

Directions

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.

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Comments

kukla 7 months, 1 week ago 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 :)

kukla 7 months, 1 week ago 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...:)

jenniferbyrdez 7 months, 1 week ago said:
Yeah baby. Yum.

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