Baked Eggs with Spinach, Tomatoes, and Ham
Julia Rutland, author of Eggs: 50 Tried & True Recipes, shares with us her recipe for Baked Eggs with Spinach, Tomatoes, and Ham. We tried it, and so should you!
Vegetable cooking spray
1 tablespoon extra-virgin olive oil
1 large shallot, minced, or 1⁄4 cup minced onion
1 cup chopped Canadian bacon or lean ham
4 cups fresh baby spinach or arugula
2 tablespoons chopped oil-packed or dry sun-dried tomatoes
1⁄3 cup (3 ounces) shredded Parmesan cheese
4 large eggs
1⁄3 cup heavy cream
1⁄8 teaspoon coarsely ground black pepper
HOW TO PREPARE
Preheat oven to 350°. Lightly grease 4 (8-ounce) ramekins with cooking spray.
Heat oil in a nonstick skillet over medium heat. Add shallot and cook, stirring frequently, until light golden brown. Stir in Canadian bacon and spinach. Cook 2 to 3 minutes, tossing with tongs, until spinach wilts. Stir in tomatoes.
Divide ham mixture evenly into prepared ramekins. Sprinkle evenly with cheese.
Combine eggs and cream in a small bowl. Pour evenly over ham mixture. (To use whole eggs, crack one egg into each ramekin and drizzle cream evenly over top.) Sprinkle with pepper.
Place ramekins on a sheet pan. Bake 15 to 20 minutes or until firm—or until egg whites are opaque and yolks are cooked to desired degree of doneness.
There are so many ways to personalize these easy baked eggs. Skip the bacon or ham if you prefer a vegetarian version. Add chopped bell pepper with the onion (there’s plenty of room) for extra vegetables. You can make these two ways—with scrambled eggs or by cracking whole eggs into the center, if you prefer runny yolks. I use sun-dried tomatoes because they don’t water out, but if you like fresh tomatoes, feel free to substitute 1 small, chopped tomato, making sure to remove seeds and any liquid.
I used spinach and Canadian bacon and tried both the scrambled egg dish and the ramekin topped with a whole egg. Both were delicious.
About the author: Julia Rutland has enjoyed 20-plus years of experience in the food and publishing industries. She has specialized skills in project development, feature writing, recipe development, recipe testing, food styling, and television/media demonstration. Before moving to the D.C. area, Julia worked at Coastal Living magazine, Southern Living magazine, and Wimmer Cookbooks. She is the author of The Campfire Foodie Cookbook, coauthor of Discover Dinnertime Cookbook, and a silent contributor for dozens of other books.
Eggs: 50 Tried & True Recipes will be available as of October 11, 2022. Pre-order your copy now! Eggs: 50 Tried & True Recipes is part of Adventure Publications’ Nature’s Favorite Foods Cookbook series, which includes the following, also by Julia: Tomatoes, Blueberries, Squash, and Apples, as well as Rhubarb and Maple Syrup by Corrine Kozlak.
If you enjoyed this post, sign up for our newsletter. Make sure to check out new recipes from Julia’s latest cookbook. For the upcoming apple season, you might also like these two recipes from Julia’s Apples: 50 Tried & True Recipes cookbook.