Baked eggs with prosciutto
Baked eggs with prosciutto is a savory brunch dish featuring layers of prosciutto, sun-dried tomatoes, and cheeses, baked until the eggs are set. It’s a quick and delicious option for a protein-rich meal.
Cook time 20 min
Prep time 10 min
Ingredients:
3 slices prosciutto1/3 cup sun-dried tomatoes
1/3 cup feta cheese
1/4 cup grated parmesan cheese
1 tbsp basil
6 eggs
Baked eggs with prosciutto is a delightful, protein-rich breakfast or brunch option that combines the savory goodness of prosciutto with the tangy flavors of sun-dried tomatoes and feta cheese. This dish is as easy to prepare as it is delicious, making it perfect for a quick meal that still feels indulgent.
Instructions:
- Preheat your oven to 375°F (190°C).
- Chop the sun-dried tomatoes into small, bite-sized pieces.
- Crumble the feta cheese if not already crumbled.
- Finely chop the fresh basil.
- Take a baking dish or individual ramekins and lightly grease them with a bit of oil or cooking spray.
- Lay the slices of prosciutto at the bottom of the dish, making sure they somewhat overlap and cover the base.
- Evenly distribute the chopped sun-dried tomatoes over the prosciutto layer.
- Sprinkle the crumbled feta cheese over the tomatoes.
- Top with grated parmesan cheese.
- Crack the eggs one by one, carefully adding them on top of the cheese layer. Ensure that each yolk stays intact.
- Sprinkle the chopped basil over the egg whites, leaving the yolks visible.
- Place the baking dish or ramekins into the preheated oven.
- Bake for about 15-20 minutes, or until the egg whites are set and the yolks are still slightly runny. If you prefer fully cooked yolks, bake for an additional 5-7 minutes.
- Once baked, carefully remove the dish from the oven.
- Let it cool for a couple of minutes.
- Serve warm, perhaps with a side of crusty bread or a light salad.
With this simple yet flavorful recipe, you can enjoy a gourmet breakfast or brunch without spending hours in the kitchen. Baked eggs with prosciutto offer a satisfying combination of textures and tastes that are sure to please your palate. Serve with a side of toast or fresh greens to complete the meal. Enjoy your delicious creation!
Baked eggs with prosciutto FAQ:
Bake for about 15-20 minutes, or until the egg whites are set and the yolks remain slightly runny. For fully cooked yolks, add an additional 5-7 minutes.
The eggs are done when the whites are completely set, and the yolks are still soft. If you prefer firmer yolks, extend the baking time slightly.
A suitable size is a standard 9-inch baking dish or individual ramekins. Each ramekin typically holds one egg, so adjust the quantities as needed.
Yes, you can substitute prosciutto with bacon or omit it for a vegetarian option. Use any cheese you prefer instead of feta, and swap sun-dried tomatoes for fresh or roasted tomatoes if desired.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at a low temperature until warmed through.
Cooking Tips:
- Use fresh basil for a more vibrant flavor.
- Ensure your prosciutto slices are thin for better texture.
- Drain and pat dry sun-dried tomatoes if they are packed in oil.
- Crack eggs into a separate bowl before placing them in the baking dish to avoid shells.
- Bake in a preheated oven at 375°F (190°C) for about 10-12 minutes or until the egg whites are set but yolks are still slightly runny.
- For a touch of spice, add a pinch of red pepper flakes to the mixture before baking.
Nutrition Facts
4 ServingsCalories 230kcal
Protein 18g
Carbohydrates 9g
Fiber 1.54g
Sugar 4.81g
Fat 14g
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