Baked Eggs Recipe with Prosciutto and Asiago Cream

2013-04-20
Baked Eggs with Asiago Cream
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  • Yield : 4 baked eggs
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m

Nutritional Info

This information is per serving.

  • Calories

    236
  • Calories from Fat

    152
  • Total Fat

    16.9g
  • Saturated Fat

    8.3g
  • Trans Fat

    0.0g
  • Cholesterol

    267mg
  • Sodium

    759mg
  • Total Carbohydrates

    1.5g
  • Protein

    19.1g
  • Vitamin A

    12%
  • Vitamin C

    0%
  • Calcium

    14%
  • Iron

    9%
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These lovely baked eggs get plenty of flavor from the addition of prosciutto ham and Asiago cheese.

They are similar to the English coddled eggs.

The eggs are baked in individual ramekins, which are simply small round bowls with straight sides.

Baked Eggs with Prosciutto and Asiago Cream

gluten free recipediabetic recipe

Ingredients

  • 4 to 8 slices prosciutto
  • 4 large eggs
  • 4 tablespoons half-and-half or heavy cream
  • 1/4 cup grated Asiago cheese
  • Freshly ground black pepper
  • 4 cups boiling water

Method

Step 1

Preheat the oven to 375ºF.

Step 2

Line 4 ramekins with prosciutto so the bottom and sides are almost completely covered and some prosciutto drapes over the sides. Cut the prosciutto to fit better if necessary. Crack an egg into each prepared ramekin. Drizzle 1 tablespoon of half-and-half on top of each egg and sprinkle each with 1 tablespoon cheese. Season with pepper.

Step 3

Arrange the ramekins in a 9-inch square baking pan and carefully pour in the boiling water until it reaches halfway up the ramekins.

Step 4

Bake for 10 to 12 minutes, or until the whites are set and the yolk is done almost to the desired firmness. The eggs will continue to cook after you remove them from the oven, so under bake them slightly.

Step 5

Serve immediately. Eat the eggs right out of the ramekins with a knife and fork.

This is a wonderful breakfast or brunch recipe, great to serve company.

I love this as a diabetic recipe too. So full of flavor, while it’s very low carb before you add the toast to dip into that lovely yolk.

The recipe comes from a warm-hearted cookbook called Heartland: The Cookbook where author Judith Fertig brings us the tastes and tradition of heartland America with a modern twist.

Serve these delicious eggs with crunchy toast and butter. A bit of fruit on the side makes this a perfect weekend brunch or breakfast recipe.

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Baked Eggs with Asiago Cream




diabetic recipe

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