Gourmets Eggs With Cream Spinach Country HamFrom mystic_river1 8 years ago
- 1/4 cup thinly sliced country ham, finely chopped shopping list
- Scant 3/4 cup heavy cream shopping list
- 1 tablespoon finely chopped onion shopping list
- 2 tablespoons unsalted butter, divided shopping list
- 3/4 teaspoon finely chopped garlic shopping list
- 10 ounces spinach, coarse stems discarded shopping list
- 8 large eggs shopping list
- Equipment: 8 (6-ounce) ramekins or ovenproof teacups shopping list
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.
The Cookmystic_river1 Bradenton, Florida
The Rating4 people
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 in Barrie, Ontario loved it
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...:)kukla in Barrie, Ontario loved it
Yeah baby. Yum.jenniferbyrdez in kenner loved it