Connect with Us
- Customer Service
- 1-844-WFM-TALK (1-844-936-8255)
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
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.