Green Eggs and Ham

Ok, I'm going to be honest. Rachel Ray annoys me. I'm not sure why - she's cute enough, and I'm sure my husband wouldn't kick her out of bed. But maybe it's her corny jokes that just makes her seem so transparent. However, I do find myself watching her shows and getting ideas. Earlier in the week, she made this recipe for Green Eggs and Ham. I tweaked it a little bit and the end result came out pretty great and EASY. I just ate it as it was but it would be an excellent brunch item.

What you need:

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 2 large shallots (I used 4 Egyptian onions), finely chopped

• 1 box frozen chopped spinach (10-ounce), defrosted in microwave and liquids drained (I used fresh, but you need A LOT since it cooks down so much.

• 1/3-1/2 cup heavy cream, (eyeball it)
• Salt and freshly ground black pepper
• 8 slices deli ham
• 8 eggs

What you do:

1) Preheat oven to 375 degrees.
2) Spray muffin pans with nonstick spray. Line each with a slice of deli ham. You will have to fold it.
3)In a nonstick pan, sautee the chopped shallots (onions) in olive oil until slightly brown.
4) Add in spinach and cook together.
5) Once the spinach is cooked down if fresh, add in the butter, cream, salt and pepper.
6) Cook for 5-7 minutes until thickened. Add a sprinkle of flour if needed, but you don't want it too thick.
7) Spoon about a tablespoon of the creamed spinach into each of the muffin tins.
8) Crack an egg over each. If you're worried about presentation, crack the egg in a separate bowl to make sure you don't break the yolk, and then pour on top.
9) Place in the oven to cook.
10) Cook until the yolk is the consistency of your choice. I prefer mine just slightly runny so this ended up being about 15 minutes.
11) Serve.

*If you use deeper muffin pans than I did, the presentation will be much nicer. My eggs kind of ran all over the place.