Here, eggs are baked in a nest of spinach, prosciutto and cream for a presentation that’s elegant enough for brunch entertaining. For the soft-cooked egg lover, it’s a heavenly combination; make sure to serve toasted bread or English muffins for dipping into the buttery yolks.
Baked Eggs with Spinach and Prosciutto
1 Tbs. unsalted butter
1 1/2 lb. (750 g.) spinach, rinsed but not dried
1 tsp. olive oil
3 oz. (90 g.) prosciutto, chopped
3/4 cup (6 fl. oz./180 ml.) plus 4 tsp. heavy cream
Kosher salt and freshly ground pepper
A few gratings of fresh nutmeg
4 large eggs
4 tsp. freshly grated Parmesan cheese
Preheat the oven to 350ºF (180ºC). Butter four 3/4-cup (6-fl. oz./180-ml.) ramekins.
In a large saucepan, melt the 1 tablespoon butter over medium heat. A handful at a time, add the spinach, cooking until the first batch wilts before adding another handful. Cook all of the spinach until tender, about 3 minutes. Drain the spinach in a sieve, pressing gently to remove excess liquid. Transfer to a chopping board and coarsely chop.
Heat the oil in a saucepan over medium heat. Add the prosciutto and cook, stirring occasionally, until its fat softens, about 2 minutes. Add the spinach and the 3/4 cup cream and bring to a boil. Cook, stirring often, until the cream has thickened and reduced to a few tablespoons, about 4 minutes. Season with salt, pepper and nutmeg. Divide evenly among the prepared ramekins. Break an egg into each ramekin. Season the top of each with salt and pepper, and drizzle each with 1 teaspoon of the cream. Carefully arrange the ramekins on a rimmed baking sheet.
Bake, watching the eggs carefully to avoid overcooking, until the whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven and sprinkle each serving with 1 teaspoon of the Parmesan. Serve at once. Serves 4.
Find more great recipes for sunrise specialties in our book Williams-Sonoma Breakfast Comforts, by Rick Rodgers.