This recipe and photo are from Rachael Ray's 30-Minute Meals television show,
Read Linda's article on
Baked (Shirred) Eggs.
To learn all about
Eggs and how to cook them, and for more great brunch ideas, check out my
Green Eggs and Ham Recipe
Yields: 4 servings
Prep time: 15 min
Cook time: 20 min
1 tablespoon extra-virgin
1 tablespoon butter
2 large shallots or green onions, finely chopped
1 (10-ounce) box frozen chopped
, defrosted in microwave and liquids drained
1/3 to 1/2 cup
Salt and freshly-ground black pepper
Freshly grated nutmeg
, to taste
8 slices deli ham or prosciutto di Parma
Buttered toast triangles
Preheat oven to 375 degrees F.
frying pan over medium heat, heat the extra-virgin olive oil and the
butter; and the shallots or green onion and sweat the shallots a few minutes. Add the spinach and stir in the
cream, season with salt, freshly ground black pepper and a little grated
nutmeg. Cook the spinach, stirring occasionally, until the cream has
thickened, approximately 5 minutes. Adjust seasoning to your taste.
each slice of ham or prosciutto in half and line the nonstick muffin cups
with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach
into each of the cups, then crack an egg into each, making sure it stays
whole. Hint: If you're worried about breaking the egg yolk, crack the egg into a
small bowl first, then pour it into the muffin cup.
Season the tops of the
eggs with salt and pepper. Bake in the preheated oven until
the eggs are set, approximately 15 minutes. Remove from oven and allow the baked eggs to cool in the muffin cups for a
couple of minutes before removing them from the pan. Serve immediately.
Season eggs with additional salt and pepper, if
desired. Carefully remove eggs (with ham) from muffin cups, using 2 spoons or small spatulas, and place on individual serving plates.
Garnish with triangles of buttered toast leaned on the cups to dip in the yolk as desired. Serve two eggs per person.
Makes 4 servings.