Baked Eggs With Spinach, Ham And Parmesan
makes 4 egg cups
One of the many simple ways to prepare an egg, this one is elegant and endlessly variable. It comes in handy when you have a lot of loose ends around the kitchen - anything you've ever had in an omelet could go underneath the egg.
1 tablespoon olive oil
2 cloves garlic, minced
1 pound baby spinach
1/2 cup diced ham
4 eggs
1/2 cup freshly grated parmesan
prep: 10 minutes
total: 30 minutes
medium nonstick sauté pan
tongs
4 small ramekins
baking sheet
grater
1. Preheat the oven to 375F.
2. Heat the olive oil in a medium sauté pan over medium-high heat. When it's hot and shimmering, stir in the garlic and sauté the garlic until it becomes fragrant, about 30 seconds.
3. Add the spinach to the pan a little at a time, stirring to coat with the olive oil and garlic. When all the spinach is in the pan and has wilted some, season with a sprinkling of salt and pepper. Cook, stirring occasionally, until the spinach is wilted but still bright green, 3-5 minutes.
4. Grease the ramekins with olive oil. Put a little bed of spinach at the bottom of each ramekin. Sprinkle equal amounts of diced ham over the spinach. Break an egg into each ramekin and sprinkle a little parmesan over the top.
5. Put the ramekins on a baking sheet and place in the middle rack of the oven. Bake until the whites are no longer runny and translucent, 10-15 minutes. (They should be solid and white.) Season with salt and pepper, to taste.
2. Heat the olive oil in a medium sauté pan over medium-high heat. When it's hot and shimmering, stir in the garlic and sauté the garlic until it becomes fragrant, about 30 seconds.
3. Add the spinach to the pan a little at a time, stirring to coat with the olive oil and garlic. When all the spinach is in the pan and has wilted some, season with a sprinkling of salt and pepper. Cook, stirring occasionally, until the spinach is wilted but still bright green, 3-5 minutes.
4. Grease the ramekins with olive oil. Put a little bed of spinach at the bottom of each ramekin. Sprinkle equal amounts of diced ham over the spinach. Break an egg into each ramekin and sprinkle a little parmesan over the top.
5. Put the ramekins on a baking sheet and place in the middle rack of the oven. Bake until the whites are no longer runny and translucent, 10-15 minutes. (They should be solid and white.) Season with salt and pepper, to taste.
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