Ingredients Jump to Instructions ↓

  1. 1/4 cup thinly sliced country ham , finely chopped Scant

  2. 3/4 cup heavy cream

  3. 1 tablespoon finely chopped onion

  4. 2 tablespoons unsalted butter , divided

  5. 3/4 teaspoon finely chopped garlic

  6. 10 ounces spinach , coarse stems discarded

  7. 8 large egg s Equipment:

  8. 8 (6-ounce) ramekins or ovenproof

Instructions Jump to Ingredients ↑

  1. 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, ¼ teaspoon salt, and ⅛ 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.


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