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.
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.
Baked Eggs Recipe with Prosciutto and Asiago Cream
- 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
- 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.