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Easy Baked Eggs

Photo: Jennifer Davick; Styling: Linda Hirst
Yield Makes 4 servings
The eggs will continue to cook after they are removed from the oven, so don't overbake if you like them soft.

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

How to Make It

  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.