1 1/2 cups diced cooked ham
2 10-ounce packages frozen chopped spinach, thawed and drained
1/4 pound unsalted butter, melted
16 California Fresh Eggs
6 ounces goat cheese
1 teaspoon crushed rosemary
Salt and pepper, to taste
Servings: 8
Preheat oven to 350º. Grease 8 individual baking dishes (large enough to hold two eggs). Divide ham into prepared dishes. Top with equal portion of spinach. Place 1 teaspoon melted butter on spinach. Carefully break 2 eggs on top of this mixture in each dish. Divide goat cheese into 8 pieces and place one piece on top of eggs; sprinkle with rosemary, salt and pepper. Top with any remaining butter. Bake 12 - 14 minutes until eggs are set.
Notes: Nancy Flanagan uses a lot of eggs at her inn and has developed many delicious and popular egg dishes over the years. This one is easy to prepare and quick cooking!
2 10-ounce packages frozen chopped spinach, thawed and drained
1/4 pound unsalted butter, melted
16 California Fresh Eggs
6 ounces goat cheese
1 teaspoon crushed rosemary
Salt and pepper, to taste
Servings: 8
Preheat oven to 350º. Grease 8 individual baking dishes (large enough to hold two eggs). Divide ham into prepared dishes. Top with equal portion of spinach. Place 1 teaspoon melted butter on spinach. Carefully break 2 eggs on top of this mixture in each dish. Divide goat cheese into 8 pieces and place one piece on top of eggs; sprinkle with rosemary, salt and pepper. Top with any remaining butter. Bake 12 - 14 minutes until eggs are set.
Notes: Nancy Flanagan uses a lot of eggs at her inn and has developed many delicious and popular egg dishes over the years. This one is easy to prepare and quick cooking!
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