Sunday, April 15, 2018

Baked Eggs with Prosciutto and Asiago Cream

I found Baked Eggs with Prosciutto and Asiago Cream when I was searching Asian recipes with eggs. This recipe doesn’t look Asian,  as I expected a more traditional Asian egg dish like; Egg Foo Yung, Egg Drop Soup or Steamed Eggs.

You need some ramekins to make this dish. Only 6 ingredients. Takes less than 20 minutes to prepare and cook. Serves 4.


4 to 8 slices prosciutto
4 large eggs
4 Tbs. half-and-half or heavy cream
1/4 cup grated Asiago cheese
Freshly ground black pepper
Garnish with a green onion, chopped (optional)


Preheat the oven to 375°F. 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 Tbs. half-and-half on top of each egg and sprinkle each with 1 Tbs. cheese. Season with pepper.

Arrange the ramekins in a 9-inch square baking pan and carefully pour 4 cups boiling water into the pan until it reaches halfway up the ramekins. Bake for 10 to 12 minutes, or until the whites are set and the yolk is done to the desired firmness. The eggs will continue to cook after you remove them from the oven, so underbake them slightly. Serve immediately. Yum Yum!

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