Baked Eggs with Prosciutto and Cherry Tomatoes
Baked Eggs with Prosciutto and Cherry Tomatoes
Ingredients
- 1 tablespoon olive oil
- 4 slices prosciutto, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, packed
- 8 large eggs
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh chives, chopped, for garnish
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease four individual ramekins or a 9-inch baking dish with a little olive oil.
⏱️ 5 min•🌡️ 375
- 2
Heat the remaining olive oil in a medium skillet over medium heat. Add the prosciutto slices and cook for 2-3 minutes per side, until crispy. Remove the prosciutto from the skillet and set aside on a paper towel-lined plate to drain. Once cooled, crumble the prosciutto into small pieces.
⏱️ 5 min
- 3
In the same skillet (no need to clean), add the halved cherry tomatoes and cook for 3-4 minutes, until they start to soften and burst slightly. Add the fresh spinach and cook until wilted, about 1-2 minutes. Season with a pinch of salt and pepper.
⏱️ 5 min
- 4
Divide the cooked tomato and spinach mixture evenly among the prepared ramekins or spread it across the bottom of the baking dish. Sprinkle the crumbled crispy prosciutto over the vegetable mixture.
⏱️ 2 min
- 5
Carefully crack two eggs into each ramekin, or crack all eight eggs evenly over the vegetable mixture in the baking dish. Be careful not to break the yolks.
⏱️ 1 min
- 6
Drizzle 1 tablespoon of heavy cream over the eggs in each ramekin (or evenly over the eggs in the baking dish). Sprinkle with the grated Parmesan cheese, and season with salt and freshly ground black pepper to taste.
⏱️ 1 min
- 7
Bake for 10-15 minutes, or until the egg whites are set and the yolks are still slightly runny (or cooked to your desired doneness). Cooking time may vary depending on your oven and desired yolk consistency.
⏱️ 15 min•🌡️ 375
- 8
Carefully remove the baked eggs from the oven. Garnish with fresh chopped chives and serve immediately with crusty bread or toast.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Eggs with Prosciutto and Cherry Tomatoes
- 1 tablespoon olive oil
- 4 slices prosciutto, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, packed
- 8 large eggs
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh chives, chopped, for garnish
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease four individual ramekins or a 9-inch baking dish with a little olive oil.
⏱️ 5 min•🌡️ 375 - 2
Heat the remaining olive oil in a medium skillet over medium heat. Add the prosciutto slices and cook for 2-3 minutes per side, until crispy. Remove the prosciutto from the skillet and set aside on a paper towel-lined plate to drain. Once cooled, crumble the prosciutto into small pieces.
⏱️ 5 min - 3
In the same skillet (no need to clean), add the halved cherry tomatoes and cook for 3-4 minutes, until they start to soften and burst slightly. Add the fresh spinach and cook until wilted, about 1-2 minutes. Season with a pinch of salt and pepper.
⏱️ 5 min - 4
Divide the cooked tomato and spinach mixture evenly among the prepared ramekins or spread it across the bottom of the baking dish. Sprinkle the crumbled crispy prosciutto over the vegetable mixture.
⏱️ 2 min - 5
Carefully crack two eggs into each ramekin, or crack all eight eggs evenly over the vegetable mixture in the baking dish. Be careful not to break the yolks.
⏱️ 1 min - 6
Drizzle 1 tablespoon of heavy cream over the eggs in each ramekin (or evenly over the eggs in the baking dish). Sprinkle with the grated Parmesan cheese, and season with salt and freshly ground black pepper to taste.
⏱️ 1 min - 7
Bake for 10-15 minutes, or until the egg whites are set and the yolks are still slightly runny (or cooked to your desired doneness). Cooking time may vary depending on your oven and desired yolk consistency.
⏱️ 15 min•🌡️ 375 - 8
Carefully remove the baked eggs from the oven. Garnish with fresh chopped chives and serve immediately with crusty bread or toast.
⏱️ 1 min