So, we have this really wonderful breakfast. It’s delicious. You start with a giant muffin tin, and line each ‘cup’ with thin slices of Black Forest ham. Then you want to melt a little butter in a saucepan and add cooked spinach (well-drained), cream cheese, and some good parmesan, plus a dash of nutmeg. Once that’s thoroughly heated and blended together, spoon it into the ham. Now, carefully break an egg over the spinach. Pour a bit of heavy whipping cream over the top of the egg. Bake until the eggs are set and the edges of the ham get crispy.
Put some pepperjack cheese grits on the side – preferably coarse stone-ground grits from a local mill (we like the one in Cherokee) and serve with raspberry-chocolate scones.
Now, we’ve been trying to come up with a name for this lovely meal for ages. When my son, Nicholas, was cooking, he actually pioneered the dish and put the ingredients together to get just the right flavor. (He also makes another version with diced portabello mushrooms in a creamy shallot sauce in place of the spinach -swoon!) He dubbed them ‘Eggs Nicholas’. Today, I was told that with the spinach filling in there, they should be called Green Eggs and Ham.
I’m thinking maybe Oeufs de Suess.
