Recipes
Baked Eggs with Creamy Spinach & Ham
4 servings
15-30 min
Easy
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 salt and cook until most of the liquid has been reduced, about 15 minutes. Add the freshly ground black pepper and taste, adjusting seasoning as desired.
- Press Cancel 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. Pressure Cook 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. Enjoy!
Share:
About the chef
Alexis Mersel
Alexis Mersel is an author, baker, and recovering corporate executive who lives in Columbus, Ohio with her husband, daughter, and giant cookbook collection. When she's not cooking in or writing about her Instant Pot (she has authored 3 cookbooks on this subject and another on the air fryer), she is in the kitchen making sourdough bread, which she fell in love with first when studying at Ballymaloe Cookery School in Ireland and again when she returned stateside to her then-home in San Francisco. Read more about Alexis's cooking and travel adventures at: whatisinmypurse.com
View All Alexis's Recipes
