Baked Eggs with Creamy Spinach & Ham

By: Williams Sonoma Book 2

Baked Eggs with Creamy Spinach & Ham
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4 servings, baby spinach, baked eggs, breakfast, chopped fresh flat-leaf parsley, chopped shallot, contributed, cook 19 min, crusty bread, easy, egg recipe, egg recipes, eggs, freshly ground black pepper, heavy cream, instant pot baked eggs, instant pot egg recipe, instant pot eggs, instant pot pressure cooker, instant pot recipe, instant pot ribs recipes, kosher salt, modern, prep 5 min, pressure cook, pressure cooker recipes, sauté, sliced ham, unsalted butter

prep icon Prep Time
5 min
cook icon Cook Time
19 min

serving icon Servings
4 servings
Ingredients
  • 4 tbsp unsalted butter
  • 1 tbsp chopped shallot
  • 4 ounces sliced ham
  • 1 lb baby spinach
  • 1/3 cup heavy cream
  • kosher salt
  • freshly ground black pepper
  • 4 large eggs
  • chopped fresh flat-leaf parsley
  • Crusty bread
Instructions
  • Select Sauté on the Instant Pot® and heat 2 tablespoons of the butter. Add the shallot and cook, stirring occasionally, until just softened, about 1 minute. Add the ham and cook, stirring occasionally, for 2 minutes. Add the remaining butter and the spinach and cook until the spinach is wilted, about 5 minutes. Add the cream and 1/2 teaspoon salt and cook until most of the liquid has been reduced, about 15 minutes.Add 1/4 teaspoon pepper and taste, adjusting seasoning as desired.
  • Press the Cancel button to reset the program. Make four wells in the spinach and carefully crack one egg into each well. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 1 minute at low pressure.
  • Turn the valve to Venting to quick-release the steam. When the steam stops, carefully remove the lid. Transfer each egg on a bed of spinach to a plate, top with parsley, if using, and more pepper, and serve with a slice of crusty bread.
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