I picked up some prosciutto on a whim the other day. It was on sale and I figured someone would find a use for it.

As it turns out, I was a bit underprepared for breakfast the next day, so the prosciutto ended up coming in handy almost immediately. As usual, we had a huge surplus of eggs, so this worked out quite well!

Baked Eggs with Prosciutto and Spinach

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 1 tsp. olive oil
• 100g prosciutto, chopped
• 680g chopped frozen spinach, thawed
• 3/4 c. + 6-8 tsp. heavy (35%) cream, divided
• salt and pepper, to taste
• ground nutmeg
• 6-8 large eggs¹
• 6-8 tsp. grated Parmesan

Directions

1. Preheat oven to 180°C (350°F) and butter 6-8 ramekins (depending on how many eggs you'd like to prepare).
2. Heat the oilve oil over medium heat.
3. Add the prosciutto and cook, stirring occasionally, until the fat softens (2-3 minutes).
4. Add the spinach and 3/4 c. of the cream, bring to a simmer, and cook, stirring often, until thickened (5-6 minutes).
5. Season to taste with salt, pepper, and nutmeg.
6. Divide the spinach mixture evenly among the ramekins and crack an egg into each one.
7. Sprinkle with salt and pepper and top each with 1 tsp. of cream.
8. Place on rimmed baking sheet and bake at 180°C (350°F) until whites are set, but yolks are still soft (~15 minutes).
9. Remove from oven and top each egg with 1 tsp. of Parmesan.

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¹ The original recipe only called for four eggs, but they must've been using absolutely massive ramekins! I wouldn't even have been able to fit all the spinach into four ramekins/custard cups, let alone add an egg on top! I actually ended up doing 7 eggs for my rendition, but I think I could have squeezed everything into six ramekins and just gone with a slightly higher spinach:egg ratio. I also think it would've been fine to nudge the spinach per egg down a bit and do eight eggs. So, go for whichever approach best suits your needs. ^Back