Eggs with Cream, Spinach, and Country Ham

ingredients

• 1/4 cup thinly sliced country ham, finely chopped
• Scant 3/4 cup heavy cream
• 1 tablespoon finely chopped onion
• 2 tablespoons unsalted butter, divided
  2 2/3 tablespoons whipped butter
  2 tablespoons hydrogenated fat
  2 tablespoons margarine
  4 1/2 teaspoons olive oil
• 3/4 teaspoon finely chopped garlic
• 1 1/4 cups spinach, coarse stems discarded
• 8 large eggs
• Equipment: 8 (3/4 cup) ramekins or ovenproof teacups

directions

Preheat oven to 350 degrees with rack in middle.

Bring ham and cream to a simmer in a small saucepan over medium-low heat, then remove from heat. Let steep, uncovered, about 10 minutes.

Cook onion in 1 tablespoon butter in a 12 inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and 1 dash pepper and cook, turning with tongs, until spinach is wilted.

Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving. Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into 8 small pieces and dot each egg with butter.

Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 18 minutes, removing from oven as cooked.

Cooks' note: The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.