1/4 cup thinly sliced country ham, finely chopped
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
Preheat oven to 350°F with rack in middle.
Bring ham and cream to a simmer in a small saucepan over medium-low heat, and 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, and 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.
Serve with warm buttermilk biscuits.