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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. 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.
2. Heat oil in same skillet over medium heat. Add tomatoes and garlic; sauté 3 minutes or until tomatoes are tender. Add kale, and cook 1 minute or until wilted.
3. 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.
4. Place ramekins on a baking sheet, and bake 15 to 20 minutes or until eggs are set.
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