Entertaining
Eggs in a ham shell with spinach and cheese gratin
As an appetizer or for brunch, it’s a treat that risks becoming a go-to favourite.
Ingredients
- 24 slices Lafleur thin-sliced smoked ham
- 12 large eggs
- 170 g fresh spinach
- 3 French shallots, minced
- 60 ml (¼ cup) 35% cream
- Freshly ground nutmeg
- Salt and pepper to taste
- 350 g grated Swiss cheese
- 30 ml (2 tbsp.) melted butter
Preparation
-
1.
Preheat oven to 190°C (375°F).
- 2.
Wash and drain the spinach.
- 3.
Heat the oil in a large frying pan. Add the shallots and cook for one minute.
- 4.
Add the spinach and cook while stirring until the spinach has melted and the liquid has evaporated.
- 5.
Add the cream and nutmeg; season. Cook for two minutes and let cool.
- 6.
Brush the inside of a muffin pan with the melted butter.
- 7.
Line the inside of the pan with the ham slices in order to make shells, and let the excess stick out on the sides.
- 8.
Add a little grated cheese on the bottom of each ham shell.
- 9.
Put the cream spinach over the cheese and break an egg into each shell. Sprinkle on the remainder of the cheese.
- 10.
Bake for approximately 15 minutes or until the cheese has melted and the ham is crispy.
- 2.