From The Greengrocer’s Kitchen, by Pete Luckett


1 1/2 lbs spinach

1/3 cup heavy cream

freshly ground nutmet

6 tsp butter

6 small slices cooked ham

6 large eggs

2 tbsp fresh herb of your choice

salt and freshly ground black pepper


Preheat the oven to 350F.  Pour about 1/2 inch of water into a large roating pan, and set it on the centre rack of the oven.  Grease a large ovenproof dish, or 6 ramekins.

Pack the rinsed spinach into a large, heavy-based saucepan, cover, and cook over a low heat for 3-5 minutes, until wilted.  Drain well, squeezing out excess liquid.  Chop finely, and mix with the cream, nutmeg, and salt and pepper.  Finely chop the fresh herb and add it to this mixture as well.

Line the ovenproof dish or ramekins with the slices of ham then spread the cooked spinach thickly over top.  Using the back of a spoon, make 6 good-sized hollows in the dish, or a single hollow in the center of each ramekin, and set the dish or ramekins in the water in the roasting pan.  Bake for 10-12 minutes, until the whites have just set.  Serve at once with crusty bread.  Garnish with micro-greens.