Web Original: Right-Now Recipe: Coddled Eggs With Virginia Ham and Spinach


Marigold Kitchen’s new Southern-inspired brunch menu has made Saturday and Sunday morning trips out to West Philly pretty much mandatory. And chef Erin O’Shea’s oh-so-creamy coddled eggs have us wishing it was always the weekend. Wish granted …

Coddled Eggs With Virginia Ham and Spinach

3 oz. Virginia ham, chopped into small pieces
3/4 c. heavy cream
1 Tbsp. extra virgin olive oil
2 cloves garlic, sliced thinly
1 lb. spinach with stems removed
Kosher salt, to taste
Black pepper, to taste
12 large eggs
2 Tbsp. unsalted butter, cut into small pieces

Preheat oven to 350 degrees Fahrenheit. Place ham and cream in a saucepan and cook over medium heat until the cream comes to a boil. Remove saucepan from heat and steep for 10 minutes. Strain cream, reserving ham and cream separately. Meanwhile, warm olive oil in a sauté pan over medium-high heat and add garlic. When garlic is golden brown, add spinach and cook until just wilted, about 1 minute. Season spinach with salt and pepper and set aside to cool. Using a clean tea towel, wring as much moisture from spinach as possible and roughly chop. Divide spinach and ham between six 6-ounce ramekins. Add 2 eggs and 2 tablespoons cream to each ramekin. Dot each egg with butter. Bake ramekins on the middle rack of oven for 10 to 15 minutes, or until the whites are just set or become slightly opaque. Serve immediately with warm cornbread or toast. Serves 6.