Shirred Eggs Florentine in Ham(or turkey) Cups – brought to you by the Mandolin Inn
Serves 6 people (indicates changes you can make to lower the fat)
¾ lb fresh spinach, finely torn
2 Tbsp sour cream (fat free)
1 Tbsp finely chopped garlic
1 Tbsp finely chopped fresh tarragon
2 Tbsp butter (PAM)
12 slices Black Forest or Virginia ham without holes
12 large eggs
- Preheat oven to 400°
- Prepare Spinach:
Cook spinach and garlic in butter with salt and pepper in a large, heavy skillet over moderately high heat, stirring, until spinach is tender and liquid is evaporated. Remove from heat and stir in sour cream and tarragon.
- Assemble and Bake:
Fit one slice of ham into each of 12 lightly oiled (PAM) muffin cups. Divide and place spinach mixture into bottom of the 12 ham cups and carefully crack 1 egg into each cup. Bake in the middle of the oven whites are cooked but yolks are still a bit runny, about 15 minutes.
Remove ham cups from the muffin tin carefully, using 2 spoons or small spatulas.
- Serve with your favorite potato recipe (we like fried new red potatoes) and fresh fruit
- Note – The eggs in this recipe are not fully cooked, which may be of some concern if salmonella is a problem in your area.