Ham and Egg Nests

Note from Cheri: This low carb breakfast recipe was created by Chef Karina Ulrich of the Auberge Mendocino Inn and Seaside Cottages on California's breathtaking Mendocino Coast. The Auberge regularly holds Atkins Diet Retreats which feature hiking, exercise and stress-reduction sessions, visits to galleries, a salsa dance class and a cooking class by the Inn's chef. Participants enjoy healthy meals including gourmet breakfasts, lunches, light suppers and dinners at nearby restaurants. Click here for a full article about our experience at the Atkins retreats and for more of Karina's terrific low carb breakfast recipes.

4 slices Black Forest or boiled ham 1 tablespoon butter 1 tablespoon olive oil 1 shallot or 1/2 small onion, finely chopped 1 cup sliced mushrooms salt and pepper to taste 2 cups or handfuls of washed spinach 1 tablespoon chopped fresh chives (optional) 2 tablespoons heavy cream or sour cream 2 tablespoons grated Parmesan cheese 1 ounce grated Mozzarella cheese

Serves 2 Slightly oil four holes of a regular muffin tin and line each with 1 slice of ham. Preheat oven to 350°F. Melt butter and olive oil in a nonstick pan. Sauté shallot or onion with mushrooms until browned. Add spinach and, when wilted, add salt and pepper, heavy cream or sour cream and chopped fresh chives to taste. Cook one more minute and let cool slightly. Spoon 1 tablespoon of mixture into each ham nest, crack 1 egg into each and top with Parmesan and Mozzarella. Bake for 15 minutes or until eggs are set. Net carb count per serving: 4