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.
- 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
Preheat oven to 190°C (375°F).
Wash and drain the spinach.
Heat the oil in a large frying pan. Add the shallots and cook for one minute.
Add the spinach and cook while stirring until the spinach has melted and the liquid has evaporated.
Add the cream and nutmeg; season. Cook for two minutes and let cool.
Brush the inside of a muffin pan with the melted butter.
Line the inside of the pan with the ham slices in order to make shells, and let the excess stick out on the sides.
Add a little grated cheese on the bottom of each ham shell.
Put the cream spinach over the cheese and break an egg into each shell. Sprinkle on the remainder of the cheese.
Bake for approximately 15 minutes or until the cheese has melted and the ham is crispy.