Fustini's Oils and Vinegars
Champagne Eggs and Ham

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Champagne Eggs and Ham


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Champagne Eggs and Ham



  • 2 tablespoon Fustini's Leek olive oil, divided, plus more for greasing ramekins
  • 1 shallot, diced
  • 1 cup Champagne or sparkling white wine divided
  • 7 cups baby spinach
  • sea salt
  • fresh ground black pepper
  • 4 eggs
  • 3/4 cup Swiss cheese/Gryuère, shredded
  • 2 ounces spiral ham or other sliced ham (about 2 slices) cut into thin strips


Adapted from "Wholefoods"


Step 1. 

In a large saucepan over medium heat, combine olive oil and shallot.  Sauté 1-2 minutes until translucent.  Add 1/2 cup of the wine and cook, stirring, until most liquid has evaporated, about 3 minutes. Scrape into a small bowl.  Return the pan to medium heat and pour in the remaining 1/2 cup champagne.  Add spinach, salt and pepper to taste.  Cook, stirring frequently until spinach is very soft and most liquid has evaporated, about 6 minutes.

Step 2. 

Preheat the oven to 350°F.  Grease 4 shallow or deep 6-ounce ramekins.  Divide the spinach and any liquid among ramekins.  Crack an egg in each and top evenly with shallot and any liquid.  Add salt and pepper as needed and top with the cheese.  Heat a large, heavy skillet over medium-high heat.  Add 1 tablespoon Fustini's olive oil and cook ham, stirring occasionally, until very crisp, about 5 minutes.  Place on top of eggs.

Step 3. 

Place the ramekins on a small baking sheet and bake until egg whites are almost completely set, about 12 minutes for shallow ramekins and about 15 minutes for deep ramekins. Let sit for 5 minutes before serving.

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