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Categories:Viewed: 17 - Published at: 9 years ago
Ingredients
- 4 ounces thinly sliced ham or prosciutto
- 1 teaspoon olive oil
- 1/2 pint cherry tomatoes, halved
- 1 garlic clove, minced
- 2 cups firmly packed baby kale or spinach leaves
- 4 large eggs
- 1/4 cup heavy cream or half-and-half
- Salt
- Freshly ground black pepper
Method
- Preheat oven to 350°. Cook ham slices in a large nonstick skillet over medium-high heat 1 minute on each side (to remove excess water). Transfer to a plate; set aside.
- Heat oil in same skillet over medium heat. Add tomatoes and garlic; saute 3 minutes or until tomatoes are tender. Add kale, and cook 1 minute or until wilted.
- Place ham in bottoms of 4 (6-ounce) lightly greased ramekins. Top evenly with kale mixture. Break 1 egg into each dish; top each egg with 1 tablespoon cream, and sprinkle with salt and pepper.
- Place ramekins on a baking sheet, and bake 15 to 20 minutes or until eggs are set.
