Charcuterie / Entrées

Baked Eggs with Jambon Sec, Spinach and Asparagus

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham

​4 Servings


1/4 lbs. Sliced Jambon Sec

1 small round loaf crusty Bread

3/4 lbs. Asparagus

1/4 lbs. Gruyère

1 package frozen chopped Spinach

4 Eggs

Salt & Pepper


​Heat the oven to 450° F

Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned (about 5 min.)

Transfer to an oiled baking dish

Meanwhile, bring a medium pot of salted water to a boil. Add the asparagus and cook until tender (about 5 min.)

Drain, rinse with cold water, and drain thoroughly

Make a depression in the center of each slice of bread. 

Arrange one or two slices of Jambon Sec around the edge of each slice of bread

Reserve 2 tbsp. of the cheese

Press a quarter of the remaining cheese into the center of each slice of bread

Top the cheese with the spinach, and then surround that with the asparagus

Break an egg into a small dish. Carefully slip the egg into one of the spinach nests. Repeat with remaining eggs

Sprinkle the eggs with the salt and pepper and the reserved cheese

Bake, covered, until the egg whites are just set (about 10 to 15 min.)


Credit: Food & Wine