1 medium onion, finely chopped
8 oz ham, chopped into cubes or sliced finely
1 Tbl chopped garlic
4 cups fresh spinach
1 cup of heavy cream plus 3-4 Tbl
Salt and pepper
Preheat the oven to 400F.
Saute the onions until translucent in a heavy oven-safe skillet on the stovetop. Add the ham and cook on medium-low until heated through.
Add the garlic and saute for just 60 seconds before adding the spinach.
Toss the spinach around with a pair of tongs until it has wilted and is evenly dispersed with the ham, onions, and garlic. This is a good time to check for seasonings.
Add ½ cup of the heavy cream, and cook over medium heat until the cream is reduced by half. Stir in the remaining cream and check for seasonings again.
Remove the skillet from the heat. Crack the eggs over the top of the mixture and dot each egg with a bit of cream before placing the whole skillet in the oven.
Bake until the egg whites are cooked and the yolks are still soft; about 20 minutes.
This is excellent served on toast or potatoes for breakfast, or with vegetables and sausages for dinner, not to mention by itself.