Mandolin Inn

Shirred Eggs Florentine in Ham Cups – very pretty and quite tasty

So pretty – shirred (baked) eggs florentine

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

            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.

            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.


About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque Iowa.