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In a large saucepan, combine 1/2 cup of the wine and shallot. Set over medium heat and cook, stirring, until most liquid has evaporated, about 3 minutes. Scrape into a small bowl.
Return the pan to medium heat and pour in remaining 1/2 cup wine.
Add spinach, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper.
Cook, stirring frequently, until spinach is very soft and most liquid has evaporated, about 6 minutes.
Preheat the oven to 350°F.
Butter 4 shallow or deep 6-ounce ramekins.
Divide spinach and any liquid among ramekins.
Crack an egg in each and top evenly with shallot and any liquid.
Sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper and then with cheese.
Heat a large, heavy skillet over medium-high heat.
Cook ham, stirring occasionally, until very crisp, about 5 minutes.
Place on top of eggs.
Place the ramekins on a small baking sheet and bake until egg whites are almost completely set, about 12 minutes for shallow ramekins and about 15 minutes for deep ramekins.
Let sit for 5 minutes before serving.