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Baked Eggs with Prosciutto & Spinach

Source of Recipe

From "The Breakfast Bible" by Kate McMillan


Recipe Introduction

"This simple egg recipe can be almost fully assembled a day in advance and then slipped into the oven just before it's time to eat. Simply fill the ramekins with the sautéed spinach, prosciutto, and cream and set them aside. Then about 20 minutes before serving, crack an egg into each ramekin, add a drizzle of cream, and bake."

List of Ingredients

â—¦ 1 tablespoon unsalted butter, plus more for greasing
â—¦ 1 ½ pounds spinach, rinsed but not dried
â—¦ 1 teaspoon olive oil
â—¦ 3 ounces prosciutto, chopped
â—¦ ¾ cup heavy cream, plus 4 teaspoons
â—¦ Salt and freshly ground pepper
â—¦ Ground nutmeg
â—¦ 4 large eggs
â—¦ 4 teaspoons grated Parmesan cheese


Recipe

Preheat the oven to 350° F. Butter four ¾-cup ramekins.

In a large saucepan, melt the 1 tablespoon butter over medium heat. Add the spinach a handful at a time and cook until the first batch wilts before adding another handful. Cook all of the spinach until tender, about 3 minutes. Drain the spinach in a sieve, pressing gently to remove excess liquid. Transfer to a cutting board and coarsely chop.

In the same saucepan, warm the olive oil over medium heat. Add the prosciutto and cook, stirring occasionally, until the fat softens, about 2 minutes. Add the spinach and the ¾ cup cream and bring to a boil. Cook, stirring often, until the cream has thickened and reduced to a few tablespoons, about 4 minutes. Season with salt, pepper, and nutmeg. Divide evenly among the prepared ramekins. Crack an egg into each ramekin. Season the eggs with salt and pepper and drizzle each with 1 teaspoon of the cream. Arrange the ramekins on a rimmed baking sheet.

Bake, watching the eggs carefully to avoid overcooking, until the whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven, sprinkle each serving with 1 teaspoon of the cheese, and serve.

Serves 4