Instant Pot Baked Eggs with Creamy Spinach & Ham

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recipe by Williams Sonoma

  • Time icon
    Total Time
    24mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    331

This easy all-in-one breakfast is the perfect companion to a thick slice of toasted sourdough or country bread. You can skip the ham, or try it with Canadian bacon or crispy pancetta instead.

Inspired by: https://recipes.instantpot.com/recipe/baked-eggs-with-creamy-spinach-ham/

recipe updated Mar 31, 2020

Ingredients

  • Shallot icon
    Shallot
    1 tbsp (10g)
  • Ham icon
    Ham
  • Black pepper icon
    Black pepper
    ¼ tsp (about 1g)
  • Unsalted butter icon
    Unsalted butter
    4 tbsp (57g)
  • Baby spinach icon
    Baby spinach
    14½ cups
  • Heavy cream icon
    Heavy cream
    ¼ cup (79ml)
  • Kosher salt icon
    Kosher salt
    ½ tsp (about 1g)
  • Egg icon
    Egg
    4 (200g)
  • Flat-Leaf parsley icon
    Flat-Leaf parsley
    as needed
  • Black pepper icon
    Black pepper
    as needed

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat the inner pot until hot - Sauté, Normal
  2. Then add unsalted butter to the inner pot
  3. Add shallot to the inner pot
  4. Cook until softened while stirring occasionally - approx 1 min
  5. Add ham to the inner pot
  6. Cook while stirring occasionally - approx 2 min
  7. Add unsalted butter and baby spinach to the inner pot
  8. Cook until wilted - approx 5 min
  9. Add heavy cream and kosher salt to the inner pot
  10. Cook until reduced - 15 min
  11. Add black pepper to the inner pot to taste
  12. Cancel - Sauté
  13. Make four wells in the spinach
  14. Add egg to the inner pot
  15. Close and lock the lid and turn the steam release handle to Sealing
  16. Pressure cook - Manual, Low, 1 min
  17. Quick release
  18. Serve
  19. Top with flat-leaf parsley and black pepper
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