Baked Eggs, Ham, Spinach and Cream Super Easy Crowd Pleaser
This is a wonderful decadent breakfast dish, beautiful Wiltshire ham, butter braised onions, garlic, mushrooms and spinach set with a rich egg, double cream and parmesan sauce, every spoonful is a sumptuous joy, keep these portioned to a standard small ramekin as they are so rich you can’t eat any more than one! This is a great easy crowd pleaser keeping holiday pressure to a minimum, you can easily cook 12-24 in one easy batch.
Prep time 5 minutes / Cooking time 16-18 minutes
Ingredients
(makes 6)
200g fresh spinach
2 cloves garlic chopped
1 shallot finely diced
25g butter
1 glug olive oil
200g chopped mushrooms
200g torn fresh ham of the bone
750ml double cream
6 organic eggs
Himalayan sea salt
Fresh ground black pepper
Pre-heat your oven to 180 C / 356 F, place a large deep roasting tin 3/4 filled with boiling water in the oven. Heat a skillet medium hot, add the butter and olive oil sauté the onions and garlic for around five minutes then add the mushrooms for a further couple of minutes, take off the heat and add the spinach, stir through to wilt, add the ham and stir in, divide between the six ramekins crack one egg into each ramekin then top up with cream, season with a hint of salt and pepper.
Place each ramekin in to your bain marie roasting tin in the oven and bake for 14 minutes for soft gooey runny eggs or 18 minutes for just set whites with a mollet just set yolk. That’s it, remove and serve immediately, these are almost as good as leftovers cold from the fridge.
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