YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Smoky Ham
Farm-fresh eggs baked in a silky Greek yogurt base with savory smoked ham and wilted spinach for a velvety texture that satisfies any time of day.
INGREDIENTS
3 large eggs
4 oz smoked ham
0.25 cup plain Greek yogurt
1 cup fresh spinach
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or baking dish with the extra virgin olive oil.
In a small skillet over medium heat, quickly sauté the fresh spinach until just wilted, then layer it at the bottom of the prepared baking dish.
Dice the smoked ham into small cubes and scatter them evenly over the bed of spinach.
In a small mixing bowl, whisk together the plain Greek yogurt, sea salt, black pepper, and smoked paprika until the mixture is smooth and aerated.
Carefully crack the three eggs directly over the ham and spinach, being careful not to break the yolks.
Spoon the seasoned yogurt mixture around the egg whites, leaving the yolks exposed for a beautiful presentation.
Place the dish in the oven and bake for 12 to 15 minutes, or until the whites are opaque and set but the yolks remain slightly soft and jammy.
Remove from the oven and let rest for two minutes before serving warm.