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Prosciutto and Parmesan Baked Eggs(Serves 4)
1 tablespoon butter, softened
8 tablespoons heavy cream, divided
Salt and pepper
4 thin slices prosciutto, diced
1/4 cup grated Parmesan cheese, divided
Garlic Toast, for serving (optional)
Preheat the oven to 375⁰ F Butter 4 ramekins and place them on a baking sheet.
Add 2 tablespoons of cream to each ramekin. Crack 2 eggs into each ramekin, taking care not to break the yolks. Season the eggs with salt and pepper.
Sprinkle the diced prosciutto evenly among the 4 ramekins. Top each with 1 tablespoon of Parmesan.
Bake the eggs for 11 to 14 minutes until the eggs have achieved your desired doneness; less time for runny yolks, more time for firm yolks.
Serve with garlic toast.
Preheat the oven to 400⁰ F. Line a baking sheet with foil.
Brush both sides of thin slices of Italian bread with olive oil.
Place the slices in an even layer on the baking sheet.
Bake for 5 minutes, turn the slices over and bake for another 5 minutes or until brown and crisp. Cut a garlic clove in half lengthwise. Rub one side of each piece of toast with the cut side of the garlic. Serve at room temperature.
An easy but impressive dish for breakfast or brunch that is packed full of flavor.
There's very little preparation involved so it's a great dish to serve to a crowd. You can also customize it by adding pesto or some sauteed spinach or changing the prosciutto to ham or bacon. We recommend serving the eggs with Garlic Toast, which can be made ahead of time.
BREAKFAST AND BRUNCH > PROSCIUTTO AND PARMESAN BAKED EGGS
Great for potatoes au gratin, scalloped potatoes, individual servings of lasagna, pot pie or shepherds pie, also great for serving snacks such as nuts, candies and more.
ROTARY CHEESE GRATER
This handheld grater is ideal to use for hard cheeses, chocolate and nuts.
The grater requires little pressure and folds for compact storage; for left and right handed use.