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Greens, egg, and ham

Variation on a theme

I've recently made what I call "nest eggs" — an egg baked in a nest of spring roll wrappers filled with ham and mushrooms. This is a variation with spinach, mushrooms, and egg.

muffin-tin_200 Giant muffin tin

These can be made in individual ramekins, but I find that a giant muffin tin is much easier (because of the slanted sides) and goes more quickly.

These would also make an elegant luncheon dish, served with juicy, sliced, red tomatoes.

  • 1 Tbsp butter (or olive oil)
  • 2 shallots, diced
  • 4 oz mushrooms, chopped
  • …
  • 1 box frozen chopped spinach, squeezed dry
  • 1/4 tsp salt
  • 1/8 tsp medium grind black pepper
  • 1/4 tsp nutmeg
  • …
  • 1/3 to 1/2 cup heavy cream

Sautee the shallots and mushrooms over medium heat until softened.

Add the spinach, salt, and pepper, and nutmeg. Cook for another 2 minutes, just to warm the spinach up.

Add the heavy cream. Cook until the cream thickens, about 3 minutes.

Set aside.

  • 6 oz ham, cut into small dice

Dice the ham and set aside.

For a really tasty variation, use Black Forest ham.

  • spring roll wrappers
  • 2 Tbsp butter, melted
technique
plunger_200 Using a glass as a plunger to fit the wrappers into the muffin cup

Spray the cups of a giant muffin tin with PAM or other non-stick cooking spray.

Brush one spring roll wrapper with melted butter, and lay a second one on top, turning a quarter-turn, so that eight points are created.

Drape the wrappers over a plastic-wrap covered glass, then invert and use the glass as a plunger to fit the wrappers into the muffin cup.

  • Spinach mixture, from above
  • Diced ham, from above
  • Prepared muffin cups, from above
  • 6 eggs
  • Salt, pepper
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Divide the diced ham equally among the muffin cups.

Divide the spinach mixture equally among the muffin cups, layering it on top of the ham. Use a spoon to create a shallow well in the top of the mixture.

Drop an egg into each cup on top of the spinach mixture. Sprinkle each egg with salt and pepper to season.

Bake 15 minutes at 375°F. Increase or shorten the time, depending on how firm you like your eggs.

Let rest in the muffin tin for 5 minutes, then gently remove to a serving tray or plate.

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Servings: 6

Credits: Adapted from Rachel Ray, via FoodNetwork.com