Thursday, December 15, 2011

Baked Eggs with Prosciutto and Gruyere

Around this time of year, a lot of attention is placed on cookies and treats or elaborate holiday dinners. But don't forget about breakfast. Especially when guests are coming and going, it is nice to have a delicious, casual (but surprisingly elegant) brunch that it is just as easy to whip up for one as it is to make for ten: baked eggs with prosciutto and gruyere.
Prosciutto is draped over a ramekin, topped with an egg, drizzled with a few tablespoons of cream, and sprinkled with cheese. Bake for just 10 to 12 minutes and you have something so good, you can't believe you spent that little time preparing it.
This recipe is a spinoff of one I found in my most recent favorite cookbook: 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
  • freshly ground back pepper
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.
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.

11 comments:

  1. love it! I shall try this sometime.

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  2. Baked eggs like this is one of those brilliantly easy ideas. Though I've never thought to start with a slice of prosciutto. Love!

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  3. My 13-year-old son just made your recipe after school. He was browsing food blogs and came across your gorgeous baked eggs and was inspired... He absolutely loved the recipe and thought the cream and prosciutto were particularly delicious. Thought I would share ;)

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  4. I love that your 13-year-old made this. That's awesome! :)

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  5. Ina Garten's baked eggs have been my family favorite, but it looks like that might change soon!

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  6. I tried this recipe over the weekend with some leftover prosciutto I had, it was so delicious! Thank you for this easy recipe!

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  7. The photos are, of course, really great. But the dish is even better. I love baked eggs, also have followed another recipe (Michel Roux's from his Eggs Book) but will go with this.

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  8. Wow. I'm so glad I found this. I love it! Perfect!

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  9. I used this idea of yours this morning, I only used parma ham, it was good as well. I also posted it in my blog:)

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  10. Thanks Campasimpukka; glad to know parma ham works well too.

    I recently made these with smoked ham lunch meat (you know, like the cheap Oscar Meyer kind) and they were delicious too! Prosciutto is better, but we're not always stocked with that around here :)

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  11. Made them this morning. They were wonderful! Will definitely make them again.

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