Baked eggs aren’t something I have really thought about making before I saw this recipe. But now they may be a regular item on my breakfast or brunch table.
They are similar to what the English call coddled eggs.
The eggs are baked in individual ramekins, which are simply small round bowls with straight sides.
These lovely baked eggs get plenty of flavor from the addition of prosciutto ham, cream and Asiago cheese. You can’t really go wrong with that can you?
Prosciutto ham is that wonderful dried ham from Italy. You can replace it with regular ham if that’s what you have, but the recipe is really elevated with the prosciutto.
Baked Eggs for Company
This is a wonderful breakfast or brunch recipe, great to serve company. It’s also a great baked egg recipe to serve at brunch or on a brunch buffet table.
I love easy recipes for entertaining. Anything that makes life easier on the cook.
Serve these delicious eggs with crunchy toast and butter. A bowl of fruit on the side makes this a perfect weekend brunch or breakfast recipe.
I love this as a diabetic recipe too. So full of flavor, it’s also very low carb, that is 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.
I have had several of Judith’s cookbooks and they are all fantastic.
Baked Eggs Recipe with Prosciutto and Asiago Cream
Ingredients
- 4 to 8 slices prosciutto
- 4 eggs, large
- 4 tablespoons half-and-half cream, or heavy cream
- 1/4 cup Asiago cheese, grated
- Freshly ground black pepper
- 4 cups boiling water
Instructions
- Preheat the oven to 375ºF.
- 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.
- Arrange the ramekins in a 9-inch square baking pan and carefully pour in the boiling water until it reaches halfway up the ramekins.
- 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.
- Serve immediately. Eat the eggs right out of the ramekins with a knife and fork.
Nutrition
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