Green Eggs and Ham

1. 1

   Preheat oven to 375 degrees F.

2. 2

   In a medium skillet over medium heat, heat the extra-virgin olive oil and the butter and sweat the shallots a few minutes.

3. 3

   Add the spinach and stir in the cream, season with salt, freshly ground black pepper and a little grated nutmeg.

4. 4

   Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes.

5. 5

   Adjust seasoning to your taste.

6. 6

   Fold each slice of ham or prosciutto in half and line the nonstick cups with 1 slice of meat each.

7. 7

   Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint - if you're worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup).

8. 8

   Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes.

9. 9

   Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.