Eggs with Cream, Spinach, and Country Ham
['1/4 cup thinly sliced country ham, finely chopped', 'Scant 3/4 cup heavy cream', '1 tablespoon finely chopped onion', '2 tablespoons unsalted butter, divided', '3/4 teaspoon finely chopped garlic', '10 ounces spinach, coarse stems discarded', '8 large eggs', 'Equipment: 8 (6-ounce) ramekins or ovenproof teacups']
Preheat oven to 350°F with rack in middle.
Bring ham and cream to a simmer in a small saucepan over medium-low heat, then remove from heat. Let steep, uncovered, about 10 minutes.
Cook onion in 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, turning with tongs, until spinach is wilted.
Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving. Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into 8 small pieces and dot each egg with butter.
Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, removing from oven as cooked.
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