Egg in a glass with creamed spinach and ham

Ingredients for 4 servings:

• 400 g leaf spinach
• 4 eggs
• 1 onion(s)
• 1 tbsp butter
• 6 tbsp cream
• salt and pepper
• Nutmeg, freshly grated
• 2 tbsp sour cream
• 3 sprigs of parsley
• 150 g Black Forest ham

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash the spinach and spin dry thoroughly. Trim and roughly chop. Cook the eggs in boiling water for about 5-8 minutes until soft-boiled. Heat the butter in a saucepan. Peel and finely chop the onion and sauté in the hot butter until translucent. Add the spinach in portions and let it wilt. Pour in the cream, bring to a boil briefly, and puree with a hand blender. Season everything and finally stir in the sour cream. Place the spinach in jars. Peel the eggs and halve them. Serve each portion with the egg, ham, and parsley. You can use chervil instead of parsley. You can use cooked ham instead of Black Forest ham, or cooked ham according to your taste.