FreshTartSteph Recipe: Baked Eggs with Herbs & Crispy Prosciutto


Published:

An egg baked in a cup. You can do that.

While you're at it, you had might as well add a few seasonings (although you don't need much—an egg baked with a sprinkle of salt & pepper is a fine thing). I added fresh herbs and crispy prosciutto to this version, because that's what I had on hand. But you could add a little spinach and a sprinkle of cheese, or whatever combination of flavors you like with scrambled eggs. They all work here.

I do suggest that you try crispy prosciutto at least once if you never have. Roasting a thin slice of prosciutto transforms it from silky to shatteringly crisp, intensifying its salty, porky essence. Try a few shards crumbled over a green salad—or in baked eggs. Make a big batch, it keeps nicely.

As you can imagine, this is a great dish for a crowd—no flipping, no scrambling, leaving plenty of time to make toast while you sip hot coffee (or champagne!).

Photo by Stephanie Meyer

Baked Eggs with Herbs & Crispy Prosciutto

Serves 4

4 thin slices prosciutto
4 tsp. heavy cream, divided
1 small clove garlic, minced, divided
2 tsp. minced fresh herbs, divided (thyme, basil, rosemary, alone or in combination, whatever you like)
4 organic eggs
salt & freshly ground black pepper

Preheat oven to 325 degrees F. Lay prosciutto slices on a baking sheet so that pieces aren't touching. Bake for 7-10 minutes (depending on the thickness of the slices) until prosciutto is lightly browned and crisp. Cool on the pan for 5 minutes, then crumble prosciutto and set aside.

Place four 4 oz. ramekins on a baking sheet. Put 1 tsp. of cream in each of the ramekins. Divided minced garlic among the ramekins. Sprinkle in a little crumbled prosciutto and minced herbs (save some of each to sprinkle on top of the eggs as well). Crack an egg into each ramekin, top with the remaining prosciutto and herbs, and sprinkle with salt and freshly ground pepper.

Bake eggs for 15 minutes, or until whites are set and yolks are still soft. Serve immediately (keep in mind that the eggs will continue to cook after you take them out of the oven) with hot buttered toast.
 

Edit Module
Edit Module

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rfischer@mnmo.com

Edit Module
Edit ModuleShow Tags Edit Module