In a large saucepan, combine 1/2 cup of the wine and shallot. Set over medium heat and cook, stirring, until most liquid has evaporated, about 3 minutes. Scrape into a small bowl.

Return the pan to medium heat and pour in remaining 1/2 cup wine.

Add spinach, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper.

Cook, stirring frequently, until spinach is very soft and most liquid has evaporated, about 6 minutes.

Preheat the oven to 350°F.

Butter 4 shallow or deep 6-ounce ramekins.

Divide spinach and any liquid among ramekins.

Crack an egg in each and top evenly with shallot and any liquid.

Sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper and then with cheese.

Heat a large, heavy skillet over medium-high heat.

Cook ham, stirring occasionally, until very crisp, about 5 minutes.

Place on top of eggs.

Place the ramekins on a small baking sheet and bake until egg whites are almost completely set, about 12 minutes for shallow ramekins and about 15 minutes for deep ramekins.

Let sit for 5 minutes before serving.