Baked Ham and Eggs Rosemary
Posted on February 24, 2016 by Fox Cities Magazine
Originally published in the February 2006 issue of FOX CITIES Magazine.
Ingredients
1 1/2 cups Ham, diced
2 10 oz. pkgs. Frozen Chopped Spinach, thawed and dried
1/4 lb. Unsalted Butter, melted
16 Eggs
6 oz. Goat Cheese
1 tsp. Crushed Rosemary
Salt and pepper to taste
Directions
Preheat oven to 350° F. Grease 8 individual baking dishes (large enough to hold 2 eggs). Divide ham into prepared dishes. Top with equal portions of spinach. Place 1 tsp. melted butter on spinach. Carefully break 2 eggs on top of 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 min. until eggs are set.
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