Baked Eggs and Ham with Spinach | Edmonton Food Photographer and Stylist

The Dirty Fork Blog - By Heather Muse

Growing up in the country on an acreage meant growing up with lots of animals around. We always had a dog and a cat, pigeons (yes, I am one of the only people I know that don’t find pigeons disgusting…), bunnies, the odd abandoned baby bird that we found and nurtured, and of course, chickens. Having chicken meant lots of farm fresh eggs, which meant that we ate eggs a lot. Eggs for breakfast, eggs for dinner, and sometimes eggs for lunch (my mom makes the best egg salad!) Luckily I never got sick of them (unlike cinnamon spread which I still won’t eat).

One of my earliest memories of having chickens involves an ordinary white chicken named Flory. Flory was the sweetest chicken, she would follow me and my sister around like a dog, and didn’t mind us petting her or picking her up. To us, this was great! Another pet that didn’t mind us mothering it! The greatest thing about Flory was how she came to live with us. My dad was headed to the dump one day, and on the side of a highway, quite alone, was Flory. He took her home and we always said that my dad rescued her from a night with the coyotes, sure that she would have never made it until morning. Ever after I have loved chickens, and now own eight beautiful brown chickens who provide us with eggs for my kids to gather every morning. Thankfully all my kids like to eat the eggs too!

The Dirty Fork Blog - By Heather Muse

Sometimes it’s fun to make something other than the standard scrambled eggs that we like around here, and these baked eggs are just the thing. They would make a great addition to brunch, or even a delicious dinner! Feel free to add any vegetables you’d like; an easy way to use up produce in your fridge. Eggs, especially free range, are a great source of protein, minerals, vitamins, and omega-3 fatty acids.

The Dirty Fork Blog - By Heather Muse

Baked Eggs and Ham with Spinach
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 4 eggs
  • 1 Tbsp coconut oil
  • 1 cup raw baby spinach
  • 4 slices of ham
  • fresh thyme to taste
  • salt and pepper to taste
  1. Preheat oven to 350 F.
  2. Line 2 small baking dishes or remekins with ham slices.
  3. Saute spinach in a pan on your stove with the coconut oil, just 5 minutes or until slightly wilted. Divide spinach and spread on top of ham. Crack eggs on top of spinach and sprinkle with thyme, salt, and pepper.
  4. Bake for 15 mins, until whites are set, and yolks are partially set.
  5. Serve immediately.


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