Baked Eggs with Spinach and Ham
Ingredients
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2 teaspoons extra-virgin olive oil
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½ cup baby spinach
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4 ham slices
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4 large eggs
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¼ teaspoon salt
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¼ teaspoon black pepper
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2 teaspoons chopped chives
Tools
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measuring cups
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measuring spoons
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June Pan
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kitchen shears
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4 small ramekins
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.
June Oven
Grease the ramekins
Divide the oil equally between the ramekins. Swirl the ramekins to coat the bottoms and sides with oil and place on the June Pan.
2 teaspoons extra-virgin olive oil
4 small ramekins
June Pan
Add the spinach
Divide the spinach leaves between the ramekins.
½ cup baby spinach
measuring cups
Cut the ham
Fold the ham slices into thirds and use kitchen shears or a knife to cut each slice into thin strips. Divide the ham strips between the ramekins.
4 ham slices
kitchen shears
Add the eggs
Carefully crack an egg and add it to a ramekin, keeping the yolk intact. Repeat until each ramekin is filled with an egg.
4 large eggs
Add salt and pepper
Sprinkle the salt and pepper over the eggs.
¼ teaspoon salt
¼ teaspoon black pepper
Bake the eggs
Place the June Pan on the middle shelf of the June Oven. Bake the eggs 10 minutes, until the whites are set but the yolks are still runny. June will notify you when the food is ready. If desired, follow directions on your June Oven to continue cooking.
Add the chives and serve
Remove the eggs from the June Oven. Sprinkle the eggs with the chopped chives and serve immediately.
2 teaspoons chopped chives
