Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar


Recipe courtesy Aida Mollenkamp




      Cook Time


      20 min








      4 servings




    * 3 tablespoons unsalted butter, plus more to butter ramekins

    * 2 tablespoons minced yellow onion

    * Salt and freshly ground black pepper

    * 6 ounces baby spinach

    * 4 slices Canadian bacon

    * 4 large eggs

    * 1/4 cup heavy cream

    * 1 ounce grated aged Cheddar, plus extra for serving

    * Sourdough bread




Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.


Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.


Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.


Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.


Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.