Gourmets Eggs With Cream Spinach Country Ham
From mystic_river1 16 years ago
- 25 minutes to make
- Serves 8
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 mineral notes of the creamed spinach proclaim its freshness. Read more See less
Ingredients
- 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.
People Who Like This Dish 4
- irishiz Annapolis, MD
- victoriaregina USA, VA
- jenniferbyrdez Kenner, LA
- kukla Barrie, Ontario, CA
- clbacon Birmingham, AL
- wolfpackjack Raleigh, NC
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 4 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
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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
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Yeah baby. Yum.
jenniferbyrdez
in kenner loved it
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