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Champagne Baked Eggs with Spinach and Crispy Ham

Serves 4
Time 45 min
This rich and delicious egg dish is worth a celebration, so be sure to serve it with the leftover Champagne — straight up or in mimosas. Add a green salad and bread to make it a complete meal.
Ingredients
  • 1 cup Champagne or sparkling white wine divided
  • 1 shallot diced
  • 8 ounces (about 7 1/2 cups) baby spinach
  • 1/4 teaspoon fine sea salt divided
  • 1/4 teaspoon ground white pepper divided
  • Unsalted butter for ramekins
  • 4 eggs
  • 3/4 cup (about 3 ounces) shredded Le Maréchal cheese or other Swiss cheese, such as Gryuère
  • 2 ounces spiral ham or other sliced ham (about 2 slices) cut into thin strips
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup Champagne or sparkling white wine divided
  • 1 shallot diced
  • 8 ounces (about 7 1/2 cups) baby spinach
  • 1/4 teaspoon fine sea salt divided
  • 1/4 teaspoon ground white pepper divided
  • Unsalted butter for ramekins
  • 4 eggs
  • 3/4 cup (about 3 ounces) shredded Le Maréchal cheese or other Swiss cheese, such as Gryuère
  • 2 ounces spiral ham or other sliced ham (about 2 slices) cut into thin strips