baked eggs with cream, spinach, and ham

Sometimes, when I’ve got a case of the mean reds, I like to watch my favorite YouTube videos to cheer me up. Like this (magic). And this (recognize that voice?). And this (because Lee and I cannot get enough). And this (ew!). There. I feel better already.

And sometimes, when I need a little pick me up, I like to make myself something really, really delish and satisfying. Sometimes a good breakfast fixes everything. Eggs baked with cream, ham, and spinach will usually do the trick.

These eggs come directly from Adrian’s kitchen via Gourmet. Adrian’s is hands down my favorite place for brunch; the man is a natural born host. And my idol. And one of my besties. I refer to these as the brunch eggs because they regularly make their appearance at Adrian’s brunches. They really are the perfect brunch item, especially brunch for a crowd. Be sure to make extras; people will happily indulge in seconds.

baked eggs with cream, spinach, and ham 

from Gourmet

makes 8 servings

1/4 cup thinly sliced country ham, finely chopped

Scant 3/4 cup heavy cream

1 tablespoon finely chopped onion, or finely chopped leek 

2 tablespoons unsalted butter, divided

3/4 teaspoon finely chopped garlic

10 ounces spinach, coarse stems discarded

8 large eggs

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. Serve immediately with toast or grilled bread.