Eggs for breakfast. There are the usual styles – sunny side up, scrambled, over easy, poached… Looking for something new, I searched for recipes to cook with eggs and the thin slices of prosciutto in my fridge. First I made a scrambled egg roll and gently layered the prosciutto on top. That was for me, just because I don’t like runny egg yolks. Then for Jay, I decided to make Baked Egg with Prosciutto and Tomato, influenced by the usual food celebrities that come up in the top Google SERPs. The result – a beautiful cup of eggs cooked in a crispy prosciutto cup, which slid right out of my mini Le Creuset casserole pot.
Ingredients
- 1 or 2 eggs
- 2 slices of prosciutto
- 2 thin slices of tomato
- Pinch of salt
- Fresh cracked pepper
Directions
- Heat oven to 375 degrees.
- In a small ramekin, or mini casserole, coat bottom with cooking spray.
- Layer the prosciutto forming a cup. Place a layer of tomato. Depending on the size of the ramekin, crack one or two eggs into the cup.
- Place in oven and cook for about 13-15 minutes.
- Sprinkle salt and pepper and serve hot.
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