Baby Eggs Florentine On the Go

 I always have bags of baby spinach around. It's one of my favorite ingredients. I also love baked eggs - and of course spinach and Parmesan is a classic combo. I'm also a fanatic about my children getting a solid breakfast - so I make these up the night before, bake them in the morning and breakfast is done for me.


6 very think slices deli ham
6 eggs
1 tbl butter
6 tbl half and half
3 tbl Parmesan
kosher salt and fresh cracked black pepper to taste
1/4 cup minced onion
1/2 bag fresh baby spinach

1. Line six muffin tins with muffin cups - you can use paper ones, but if you have the metallic muffin cups these little eggs become very portable. Preheat oven to 350F.
2. Line each muffin cup with a slice of ham, tucking to make a pocket.
3. Over medium heat, melt butter in a large skillet. Add fresh spinach, tossing to combine. Give spinach a touch of salt and pepper, and stir until well wilted.
4. Divide spinach equally among muffin cups.
5. Carefully crack an egg into each cup. Top each egg with a Tbl of half and half, a tsp of Parmesan, and just a touch of salt and pepper.
6. Bake for 17 minutes or until whites are set and yolk still soft.

These actually are good to 'go' - once cooled just a tad, I've handed them out in the car on the way to school.  Even better, you can assemble them the night before and pop them in the oven the next morning. Just add a couple of minutes bake time to account for them being more chilled. Finally - these are pretty and tasty enough for a special brunch or breakfast, and the do-ahead nature is a great party trick.