Baked Eggs with Spinach and Ham

Name: Baked Eggs with Spinach and Ham
Total time: 30 min
Ingredients: 15 g butter (plus extra to grease); 100 g baby spinach; 100 g cooked ham (hand-carved); 4 egg (large); 100 ml single cream; 25 g goat’s cheese; sea salt; ground black pepper; sourdough bread (toasted, to serve)

30 mins

218 cals per serving

Donal's Notes

This is my version of the classic oeufs en cocotte (literally translated as “eggs in pots”) with an Irish twist. It makes a wonderfully decadent weekend brunch!

Ingredients

15 g butter
Notes: plus extra to grease
100 g baby spinach
100 g cooked ham
Notes: hand-carved
4 eggs
Notes: large
100 ml single cream
25 g goat’s cheese
sea salt
ground black pepper
sourdough bread
Notes: toasted, to serve

butter

baby spinach

cooked ham

eggs

single cream

goat’s cheese

sea salt

ground black pepper

sourdough bread

Equipment

Frying pan

4 deep ramekins

Roasting tin

Pastry brush

Mixing bowl

Wooden spoon

Metal spatula

Chopping board

Knife

Method

Preheat the oven to 180°C/350°F/Gas mark 4. Finely chop the cooked ham.

Heat the butter in a frying pan and quickly sauté the baby spinach until wilted. Season to taste and drain off any excess liquid.

Butter the deep ramekins in a roasting tin.

Spoon a small mound of spinach in the bottom of each one, then scatter over the ham and goat's cheese.

Crack in an egg and season with salt, then add 25ml of the cream to each ramekin. Bring the roasting tray closer to the oven and pour in enough boiling water to come about halfway up each ramekin. Place in the oven and bake for 15 minutes, until the eggs are just set but the yolks are still runny.