Saturday, August 18, 2012
1 T butter
1 small leek, white part only, washed and thinly sliced
1 large shallot, chopped
2 cups spinach washed and roughly chopped
2 slices canadian bacon or ham
2 large eggs
Preheat oven to 400 degrees and place two 8-oz buttered ramekins in a larger pan. Melt butter into a medium sauté pan and cook leek and shallot until soft 7-10 minutes. Add spinach salt, pepper, and cumin and stir until wilted.
Divide the filling into the two ramekins, add a layer of canadian bacon or ham and then carefully break 1 egg into each ramekin. Pour cream around each yolk, make sure that you do not cover the yolk. Season the top with additional salt and pepper and then pour boiling water into the large pan and make sure the water comes halfway up on each ramekin. Place in oven for 10-12 minutes until egg is set but yolk is still soft. Remove and top with chopped chives and serve with crusty bread for dipping.
Posted by Katie