Baked Eggs with Creamy Spinach & Ham On Plate

Baked Eggs with Creamy Spinach & Ham


Baked Eggs with Creamy Spinach & Ham

Baked Eggs with Creamy Spinach & Ham

4 servings


  • 4 tbsp butter
  • 1/2 shallot
  • 115 g sliced ham
  • 450 g baby spinach
  • 80 ml double cream
  • Salt & pepper
  • 4 large eggs
  • Chopped fresh flat-leaf parsley for serving
  • Crusty bread


  1. Select Sauté (low) on the Instant Pot and heat 2 tablespoons of the butter. Add the shallot and cook, stirring occasionally, until just softened, about 1 minute.
  2. Add the ham, stirring occasionally, for 2 minutes then add the remaining butter and the spinach and cook until the spinach is wilted, about 5 minutes.
  3. Add the cream and a bit of salt and cook until most of the liquid has been reduced, about 15 minutes, then season with more salt and some pepper.
  4. Press the Cancel button , and carefully make four wells in the spinach and carefully crack one egg into each well.
  5. Secure the lid and select Pressure Cook on low and set the cook time for 1 minute.
  6. When the cooking program has finished, quick release the pressure.
  7. 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.


Instant Pot