Baked Eggs with Prosciutto + Parmesan
One need only glance at a restaurant menu to know that eggs may be prepared in dozens of different ways – scrambled, poached, ‘sunnyside’ up, fried, deviled, hard-boiled, soft-boiled, pickled – the list goes on and on and on. But never in my years of cooking – or eating, for that matter – had I run across a dish made of baked eggs. Hmm…… my curiosity has been piqued – let’s give this one a try!
I stumbled across this recipe in the UK foodie magazine yum!, although it was originally featured in English chef Tom Aiken’s 2011 cookbook ‘Tom Aikens: Easy’. There are no particular tricks or special tips for preparation, although future renditions of this dish in my kitchen will feature a combination of prosciutto and asparagus in the filling, to add a little something extra to the flavor, and omit the salt. For a vegetarian option, use asparagus alone.
BAKED EGGS WITH PROSCIUTTO + PARMESAN
Butter, for greasing
100 grams Prosciutto di Crudo or Parma ham
200 grams crème fraîche
40 grams Parmesan cheese, freshly grated
Freshly ground black or white pepper
1. Preheat oven to 300 degrees Fahrenheit/150 degrees Celsius.
2. Brush 4 ovenproof ramekins with butter. Using a very sharp knife, slice prosciutto into think strips, placing a few in the bottom of each prepared ramekin. Add 1 tbsp of crème fraîche to each ramekin and season with salt and pepper. Repeat the layers, then crack an egg on top of each. Sprinkle with Parmesan cheese and season again (if desired).
3. Place the ramekins in the preheated oven for 10 to 15 minutes, or until whites are cooked but yolks are still wobbly. Serve with warm buttered toast.