“I don’t like green eggs and ham, I don’t like them Sam I am.” Dr. Seuss’ version of green eggs and ham may not have seemed too appealing, but this version is much more tasty and makes a great Father’s Day breakfast (Happy Father’s Day, honey!)
Ingredients – Serves 4
- 1 tablespoon extra virgin olive oil
- 2 large shallots, finely chopped
- 1 box frozen chopped spinach (10 ounces), defrosted in microwave and liquids drained
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
- 2 tsp nutmeg
- 8 slices prosciutto
- 8 eggs
Pre-heat the oven to 375°F.
In a skillet over medium heat, heat the olive oil and sweat the shallots for a few minutes. Add the spinach and stir in the cream and season with salt, freshly ground black pepper and nutmeg. Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes. Adjust the seasonings, to taste.
Fold each slice of prosciutto in half and line each cup of a nonstick (or greased) 8-cup muffin tin with one slice of meat. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each one, making sure it stays whole. Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately.