Recipe courtesy of Aida Mollenkamp
Print
Total:
21 min
Prep:
1 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
21 min
Prep:
1 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 tablespoons unsalted butter, plus more to butter ramekins
  • 2 tablespoons minced yellow onion
  • Salt and freshly ground black pepper
  • 6 ounces baby spinach
  • 4 slices Canadian bacon
  • 4 large eggs
  • 1/4 cup heavy cream
  • 1 ounce grated aged Cheddar, plus extra for serving
  • Sourdough bread

Directions

Watch how to make this recipe.

Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.

Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.

Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.

Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.

Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.

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