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1
thaw frozen spinach by cooking according to instructions in microwave or on stove top.
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2
Stir in a few ice cubes to help spinach cool more quickly, then drain and squeeze out a much liquid as possible using your hands.
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3
Grease 8 (6-oz) ramekins or custard cups with cooking spray.
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4
Set aside.
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5
In a blender or food processor, process eggs, sour cream, milk, cheese, salt, and pepper until smooth.
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6
Add spinach and basil and process until fully pureed with egg mixture.
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7
Divide among custard cups, a 1/2 cup measuring cup works well for this.
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8
Cover each custard cup tightly with microwave-safe plastic wrap.
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9
Set 4 cups on a plate and place in microwave.
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10
Cook on high for 3 minutes, 30 seconds.
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11
Eggs will puff and be set.
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12
Remove from the oven and use the tip of a sharp knife to pierce the plastic and allow steam to escape.
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13
Carefully remove plastic wrap.
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14
Repeat with remaining 4 custard cups.
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15
If planning to serve mustard sauce, whisk mustard and applesauce together while eggs cook.
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16
Set aside for serving.
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17
While eggs cook, grease a 12-inch non-stick skillet with cooking spray and place over medium heat.
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18
When hot, add ham steaks.
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19
Cook for 3-4 minutes until lightly browned, turn and cook until heated through.
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20
You may need to this in two batches.
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21
To serve, run a knife between egg and sup, invert onto a small plate and flip back onto individual dinner plates.
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22
Place a ham steak next to each custard.
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23
If using, offer mustard sauce on the side.
