Heartland by Judith Fertig. This is a large and lavishly photographed cookbook that celebrates the food of the Midwest, where -- they say -- farm-to-table isn't a movement, it is a way of life. There are tons of tempting recipes in here, and these baked eggs were a huge hit for me.
Baked Eggs with Prosciutto and Gruyere
- 4 to 8 slices prosciutto
- 4 large eggs
- 4 tablespoons cream
- 1/4 cup grated gruyere
1. Preheat the oven to 375 F. Line 4 ramekins with prosciutto so the bottom and sides are almost completely covered. Crack an egg into each prepared ramekin. Drizzle 1 tablespoon cream on top of each egg and sprinkle each with 1 tablespoon cheese. Season with pepper.
- freshly ground back pepper
2. Place ramekins into the center of oven and bake for 10 to 12 minutes, or until the whites are set and the yolk is done to the desired firmness. (Sarah likes hers completely hard, so she let hers go a few minutes longer.) The eggs will continue to cook after you remove them from the oven, so underbake them slightly. Serve immediately. Serves 4.