- Non-stick Fry Pan with Lid: Essential for frying eggs and cooking the spinach thoroughly.
- Hand Blender: Useful for making a smooth, creamy spinach sauce or puree without adding extra steps manually.
- Chef Knife Set: For chopping vegetables, herbs, and preparing ingredients efficiently.
- Heavy-Duty Sauté Pan: Good for sautéing onions and garlic as a base for the dish.
- Mixer or Food Processor: Can be used to mix ingredients smoothly if preferred over hand blending.
- Citrus Juicer: If you're incorporating fresh lemon juice into your spinach sauce, this tool can come in handy.
- Measuring Cups and Spoons Set: For precise measurement of ingredients such as cream or ham.
- Kitchen Scissors: Useful for cutting herbs finely or opening packaging easily without contaminating the food.
- Strainer / Sieve: To drain excess liquid from cooked spinach if desired and to ensure smooth consistency in sauce preparation.
- Cutting Board: Provides a clean, safe surface for cutting ingredients such as ham or vegetables.
- Gas Stove or Electric Induction Cooktop: For reliable heat control when cooking eggs and sautéing components of the dish.
1/4 cup thinly sliced country ham, finely chopped
Scant 3/4 cup heavy cream
1 tablespoon finely chopped onion
2 tablespoons unsalted butter, divided
3/4 teaspoon finely chopped garlic
10 ounces spinach, coarse stems discarded
8 large eggs
Equipment: 8 (6-ounce) ramekins or ovenproof teacups
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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