Preheat oven to 350 degrees. Line 4 holes of a Jumbo muffin tin with 2 slices each of deli ham. Divide the spinach into the bottom of each lined cup and top with ½ tablespoon of cream. Sprinkle with salt. Top the spinach with ¼ cup of the chopped artichoke. Press firmly down on each cup. Top each lined cup with one whole egg.
Bake for 20 minutes.
Meanwhile, melt the butter in the microwave for 1 minute. In a cup that is about the same size as an immersion blender, add the egg yolk, lemon juice, water and a pinch of cayenne and a pinch of salt. Put the head of the immersion blender in the cup and blend. While blending slowly pour the melted butter into the egg yolk mixture until all of the butter is gone and you have a nice, thick hollandaise sauce. Taste the sauce and add any salt and pepper if needed.
Remove the egg cups from the oven when the eggs are just set. Run a thin bladed knife around the edge of each egg cup then gently lift onto a plate. Top each one with a spoonful of hollandaise and serve!
Tip: If you don’t have an immersion (stick) blender, a regular blender will work as long as you can drizzle the butter in while it’s running. If it starts to separate on you while running stop pouring in the butter until it all blends back together.