Eggs With Cream Spinach And Country Ham Recipes

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EGGS WITH CREAM, SPINACH, AND COUNTRY HAM



Eggs with Cream, Spinach, and Country Ham image

Provided by Scott Peacock

Categories     Milk/Cream     Egg     Brunch     Bake     Ham     Spinach     Ramekin     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

1/4 cup thinly sliced country ham, finely chopped
Scant 3/4 cup heavy cream
1 tablespoon finely chopped onion
2 tablespoons unsalted butter, divided
3/4 teaspoon finely chopped garlic
10 ounces spinach, coarse stems discarded
8 large eggs
Equipment: 8 (6-ounce) ramekins or ovenproof teacups

Steps:

  • 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.

BAKED EGGS WITH HAM & SPINACH



Baked eggs with ham & spinach image

Serve this adaptable Mexican-style dish for brunch, breakfast or dinner with spicy tomato sauce

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 11

1 tbsp olive oil
1 small onion , finely chopped
1 garlic clove , crushed
1 small green chilli , deseeded and finely chopped
400g can chopped tomato
100g ready-roasted pepper from a jar, drained and sliced
180g pack ham , torn, or shredded ham hock
50g baby spinach
2 medium eggs
pinch cayenne pepper
crusty bread , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat the oil in a small ovenproof sauté pan. Add the onion and cook for 6 mins until softened. Stir in the garlic and chilli, and cook for a couple mins more. Add the tomatoes and 100ml water. Season well and stir through the peppers and ham. Bring to a simmer and cook for 10 mins until the sauce has started to thicken. Add the spinach, stirring through to wilt.
  • Make 2 hollows in the sauce and crack your eggs into them. Add a pinch of cayenne, transfer to the oven and bake for 10 mins until the whites of the eggs have set. Serve straight away with crusty bread.

Nutrition Facts : Calories 300 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 2.9 milligram of sodium

SPINACH PESTO SCRAMBLED EGGS ON GARLIC BRIOCHE WITH COUNTRY HAM



Spinach Pesto Scrambled Eggs on Garlic Brioche with Country Ham image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

6 tablespoons butter
1 clove garlic, minced
4 (1/2-inch thick) slices brioche
4 (1/4-inch thick) slices bone-in boiled ham
8 large eggs
1/4 cup heavy cream
2 tablespoons shallot, finely chopped
Salt and freshly ground black pepper
Spinach Pesto, recipe follows
2 cups baby spinach
1/2 cup walnuts
1 clove garlic, smashed
3 1/2 ounces Asiago cheese, cut into chunks
1/2 cup extra-virgin olive oil
Freshly ground black pepper

Steps:

  • In a large skillet over medium-low heat, melt 3 tablespoons butter. Add garlic and distribute evenly, then add brioche and coat on both sides with garlic butter. Toast over low heat so garlic doesn't burn until slightly brown and crisp. Remove to a plate. Wipe the pan with a paper towel, melt 1 tablespoon butter and add the ham. Cook the ham over medium heat to brown slightly on both sides and to heat through. Remove to a plate.
  • In a medium bowl, whisk together eggs, cream, and shallot. In a nonstick skillet over low heat, melt remaining butter. Cook egg mixture over low heat, whisking the entire time so the eggs form little loose curds. Serve eggs over brioche and dollop top with Spinach Pesto.
  • In a food processor, pulse to blend, spinach, walnuts, garlic and cheese. Scrape down the sides of the bowl. While machine is running, drizzle in oil until the mixture forms a loose paste. Season, to taste, with pepper.
  • Yield: 1 1/4 cups

BAKED EGGS IN CREAMY SPINACH



Baked Eggs in Creamy Spinach image

"Creamy, cheesy, nutrient-dense spinach serves as the base for the eggs in this take on shakshuka," says Michael.

Provided by Michael Symon : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
4 cups sliced spinach leaves
1 cup heavy cream
1/2 teaspoon freshly grated nutmeg
4 tablespoons freshly grated Parmesan cheese
4 large eggs

Steps:

  • Preheat the oven to 350˚ F.
  • Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
  • Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

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