Baked Eggs with Herbs & Crispy Prosciutto

Posted by Stephanie Meyer on Nov 22, 2010 at 7:27pm

I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly Magazine. If you’ll have a housefull of guests this coming holiday weekend, keep this easy eggs-for-a-crowd dish in mind. For Turkey Day ideas, see Herb-Roasted Turkey & Gravy and Brussels Salad with Pancetta & Cranberries. Yay for Thanksgiving!

An egg baked in a cup. You can do that.

While you’re at it, you had might as well add a few seasonings (although you don’t need much – an egg baked with a sprinkle of salt & pepper is a fine thing). I added fresh herbs and crispy prosciutto to this version, because that’s what I had on hand. But you could add a little spinach and a sprinkle of cheese, or whatever combination of flavors you like with scrambled eggs. They all work here.

I do suggest that you try crispy prosciutto at least one time if you never have. Roasting a thin slice of prosciutto transforms it from silky to shatteringly crisp, intensifying its salty, porky essence. Try a few shards crumbled over a green salad – or in baked eggs. Make a big batch, it keeps nicely.

As you can imagine, this is a great dish for a crowd – no flipping, no scrambling, leaving plenty of time to make toast while you sip hot coffee (or champagne!).

Baked Eggs with Herbs & Crispy Prosciutto
Serves 4

4 thin slices prosciutto
4 tsp. heavy cream, divided
1 small clove garlic, minced, divided
2 tsp. minced fresh herbs, divided (thyme, basil, rosemary, alone or in combination, whatever you like)
4 organic eggs
salt & freshly ground black pepper

Preheat oven to 350 degrees F. Lay prosciutto slices on a baking sheet so that pieces aren’t touching. Bake for 7-10 minutes (depending on the thickness of the slices) until prosciutto is lightly browned and crisp. Cool on the pan for 5 minutes, then crumble prosciutto and set aside.

Place four 4 oz. ramekins on a baking sheet. Put 1 tsp. of cream in each of the ramekins. Divided minced garlic among the ramekins. Sprinkle in a little crumbled prosciutto and minced herbs (save some of each to sprinkle on top of the eggs as well). Crack an egg into each ramekin, top with the remaining prosciutto and herbs, and sprinkle with salt and freshly ground pepper.

Bake eggs for 15 minutes, or until whites are set and yolks are still soft. Serve immediately (the eggs will continue to cook when you take them out of the oven) with hot buttered toast.

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Older Comments

  1. By FreshTartSteph on December 27, 2010 at 10:30AM

    Thanks for the feedback, very helpful. I did a little research - two things to perhaps try in your next round: 1) preheat the cups a bit before adding the eggs, or 2) place a piece of parchment paper over the cups while they bake to trap a bit of steam, cook the top a bit more. I'll try to mess around too - I'm so glad you left a note. Happy New Year!

  2. By OmnivorousMom on December 27, 2010 at 9:04AM

    We just enjoyed a first draft of these for our small party of two this morning. Child loved 'em. Cheddar & spinach. I think they will need some tweaking for our oven temp/time as they came out unevenly cooked. But still tasty, even without the crispy prosciutto. Thanks for the idea!

  3. By FreshTartSteph on November 27, 2010 at 9:58AM

    Thanks Rachel! I hope you had a lovely holiday :)

  4. By Rachel C on November 24, 2010 at 8:31AM

    This looks so easy! A great meal for the Friday after Thanksgiving.