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Donal Skehan
Baked Eggs with Spinach and Ham | DonalSkehan.com, My coddled egg recipe with salty ham, iron-rich spinach and tangy goat's cheese.
  • breakfast

Baked Eggs with Spinach and Ham

September 22

This is my version of the classic oeufs en cocotte (literally translated as “eggs in pots”) with an Irish twist. It makes a wonderfully decadent weekend brunch!

  • serves Serves 4
  • time 30 mins

Method

  1. 1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. 2. Heat the butter in a small pan and quickly sauté the spinach until wilted. Season to taste and drain off any excess liquid. Butter 4 deep ramekins and spoon a small mound of spinach in the bottom of each one, then scatter over the ham and goat's cheese. Crack in an egg and season with salt, then add a quarter of the cream to each ramekin.
  3. 3. Arrange the ramekins in a roasting tin and pour in enough boiling water to come about halfway up each ramekin. Place in the oven and bake for 15 minutes, until the eggs are just set but the yolks are still runny. Set a ramekin on a warmed plate and add sourdough toast fingers to serve.

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Ingredients

1 tbsp butter, extra to grease

1/2 cup baby spinach leaves

3.5 oz hand-carved cooked ham, finely chopped

4 large free-range eggs

1/2 cup cream

2 tbsp goat’s cheese

Sea salt and freshly ground black pepper

Buttered sourdough toast fingers, to serve

15g butter, extra to grease

100g baby spinach leaves

100g hand-carved cooked ham, finely chopped

4 large eggs

100ml cream

25g goat’s cheese

Sea salt and freshly ground black pepper

Buttered sourdough toast fingers, to serve

You'll Need

Small pan

4 deep ramekins

Roasting tin

 

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