Sauteed mushrooms, crisped diced ham, spinach, and garlic provide a savory base for eggs baked to perfection and topped with Parmesan cheese.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Servings: 4
Author: Adapted from Star Tribune Baked Eggs with Mushrooms, Spinach and Ham
Equipment
4 Ramekin (gratin) dishes - I used 14 oz ramekins
Ingredients
1tbsp.olive oil
8oz.sliced mushrooms
4oz.ham, diced or cut into matchstick-sized pieces
2clovesgarlic, minced (1 tsp. )
5oz.baby spinach
1/2tsp.salt, divided
pinchnutmeg
8eggs
fresh ground black pepper
4tbsp.heavy cream
4tbsp.shredded Parmesan
8slicesFrench bread, toasted
Instructions
Heat oven to 400 degrees. Spray ramekins with cooking spray.
Heat oil in a large skillet over medium-high heat, Saute mushrooms until they begin to brown, about 3-5 minutes. Add ham and continue to saute until ham is lightly browned about 3-4 minutes. Add garlic, spinach, 1/4 tsp. salt and nutmeg, and saute until spinach wilts and liquid evaporates,
Place ramekins on a baking sheet. Divide mixture between ramekins. Top each ramekin with 2 eggs and season with remaining salt and pepper to taste. Drizzle each with a tablespoon of cream and top with Parmesan.
Bake for 12 to 14 minutes, or until whites are set and yolks are still runny. Rotate sheet halfway through the bake time to ensure even baking. Serve with toasted bread.
Notes
Option:Add browned diced potatoes to vegetable/ham mixture.