Best Eggs With Cream Spinach And Country Ham Recipes

EGG BAKE WITH HAM AND SPINACH

Steps:

• Preheat the oven to 400 degrees. Spray a 9x13-inch baking pan with nonstick cooking spray.
• In a large nonstick skillet, heat the oil until shimmering. Add the onion and cook, stirring, until it is tender and translucent, about 7 minutes.
• Sprinkle the bits of spinach around the bottom of the pan. Layer the ham over the spinach. Sprinkle the onions over the ham. Sprinkle the cheese, if using, over the onions.
• In a large mixing bowl, beat together the eggs and spice blend. Pour this mixture over the filling in the pan. Bake for 25 minutes or until the eggs are set. Serve immediately.

SPINACH PESTO SCRAMBLED EGGS ON GARLIC BRIOCHE WITH COUNTRY HAM

Steps:

• In a large skillet over medium-low heat, melt 3 tablespoons butter. Add garlic and distribute evenly, then add brioche and coat on both sides with garlic butter. Toast over low heat so garlic doesn't burn until slightly brown and crisp. Remove to a plate. Wipe the pan with a paper towel, melt 1 tablespoon butter and add the ham. Cook the ham over medium heat to brown slightly on both sides and to heat through. Remove to a plate.
• In a medium bowl, whisk together eggs, cream, and shallot. In a nonstick skillet over low heat, melt remaining butter. Cook egg mixture over low heat, whisking the entire time so the eggs form little loose curds. Serve eggs over brioche and dollop top with Spinach Pesto.
• In a food processor, pulse to blend, spinach, walnuts, garlic and cheese. Scrape down the sides of the bowl. While machine is running, drizzle in oil until the mixture forms a loose paste. Season, to taste, with pepper.
• Yield: 1 1/4 cups

DEEP-FRIED POACHED EGGS WITH CREAMED SPINACH AND SERRANO HAM

Steps:

• Whisk together cream and 2 teaspoons flour in a small bowl until just combined.
• Cook shallot in butter in a 9- to 10-inch heavy skillet over moderately low heat, stirring occasionally, until shallot is softened, about 3 minutes. Add spinach, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until excess liquid is evaporated, about 2 minutes. Stir cream mixture, then add to spinach and cook, stirring occasionally, until cream is slightly thickened, about 2 minutes. Remove from heat.
• Stir together bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a shallow bowl. Spread remaining 1/2 cup flour on a plate and set aside for dredging.
• Gently blot any water from top of poached eggs with paper towels, then sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Carefully dredge 1 poached egg in flour, dusting off excess. Transfer to beaten egg, spooning to coat completely, then transfer with a slotted spoon to bread crumbs, letting excess egg drip off. Coat with crumbs and transfer to a plate. Repeat with remaining poached eggs, 1 at a time.
• Cut sliced ham crosswise into 1/4-inch-wide strips.
• Heat 1 1/2 inches oil in a 3- to 4-quart heavy saucepan (about 1 1/2 inches deep) over high heat until deep-fat thermometer registers 375°F. Fry ham in oil, stirring occasionally with a clean slotted spoon to separate strips, until crisp, 15 to 20 seconds. Transfer ham to paper towels to drain.
• Return frying oil to 375°F.
• Lower 2 eggs (1 at a time on slotted spoon) into hot oil and fry until golden brown, 15 to 20 seconds. Transfer fried eggs to paper towels to drain. Repeat with remaining 2 eggs.
• Reheat spinach over low heat, stirring constantly and adding more cream or water to loosen mixture if necessary, about 1 minute.
• Divide creamed spinach among 4 plates, then top with poached eggs and ham.