Ingredients Jump to Instructions ↓

  1. 3 tablespoons unsalted butter, plus more to butter ramekins

  2. 2 tablespoons minced yellow onion Salt and freshly ground black pepper

  3. 6 ounces baby spinach

  4. 4 slices Canadian bacon

  5. 4 large eggs

  6. 1/4 cup heavy cream

  7. 1 ounce grated aged Cheddar , plus extra for serving Sourdough bread

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside. Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes. Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins. Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes. Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.


Send feedback