Served up by Office Manager Erin Burkholder
Client Ingredients: Hempler Uncured Ham, Dole Spinach
- 3 Tablespoons Avocado Oil (may substitute olive oil, or other)
- 10 oz. sliced mushrooms
- Bag of pre-washed spinach
- Pepper, to taste
- Cajun Seasoning, to taste
- 2 ½ cups ham, cubed
- 6 whole eggs
(Note: Use a large skillet with tight fitting glass lid. Set the lid aside, to be used once eggs are added to the pan.)
Heat oil in large skillet over medium high heat.
Add mushrooms to the hot pan, stirring until nearly cooked through.
Add entire bag of spinach to pan and stir until both spinach and mushrooms are cooked well. (Note: It may look like a lot of spinach, but it will cook down considerably.)
Add ham to mushroom and spinach mixture, stir until heated through.
Reduce heat to medium low. Add pepper, and Cajun seasoning to taste.
Create six wells in the mixture, and carefully crack one egg into each well. Immediately cover pan tightly, and leave closed until eggs are set to desired doneness.