Baked Egg With Prosciutto And Tomato Recipes

BAKED EGG WITH PROSCIUTTO AND TOMATO

Steps:

• Heat oven to 375 degrees. Smear a bit of butter or oil in ramekin; line with tomato and prosciutto. Break egg into ramekin, then put on a baking sheet.
• Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly. Precise time, in a good oven on a middle rack, is 12 minutes. Sprinkle with salt and pepper and serve.

EGGS BAKED IN CRISPY PROSCIUTTO BASKETS

Steps:

• Preheat oven to 375ºF. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
• Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.

EGGS BAKED WITH MUSHROOMS AND PROSCIUTTO

Steps:

• Using 1 tablespoon butter for each, butter two 3-quart shallow baking dishes.
• Melt remaining 6 tablespoons butter in heavy large skillet over medium heat.
• Add leeks and saute until softened,about 8 minutes.
• Add mushrooms and saute 5 minutes.
• Add prosciutto and saute 2 minutes.
• Spread half of mixture over bottom of each dish.
• (Can be prepared 1 day ahead. Cover and refrigerate.).
• Preheat oven to 375 degrees.
• Whisk cream,eggs,nutmeg,salt and pepper in large bowl; stir in 2 cups cheese.
• Pour over vegetable mixture in baking dishes;stir to mix vegetables with cream.
• Sprinkle with remaining cheese.
• Bake until knife inserted in centers comes out clean and tops are golden brown, about 30 minutes.
• Cool 10 minutes, sprinkle with parsley and serve.

BAKED EGG WITH PROSCIUTTO AND TOMATO

Steps:

• 1. Heat oven to 375 degrees. Smear a bit of butter or oil in ramekin; line with tomato and prosciutto. Break egg into ramekin, then put on a baking sheet. 2. Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly. Precise time, in a good oven on a middle rack, is 12 minutes. Sprinkle with salt and pepper and serve. Yield: 1 serving. Variations: You could put chopped cooked spinach or cooked asparagus in bottom of cup, with a little cream. Or place the egg on a bed of chopped ham, bacon or sausage. Sprinkle with Parmesan if you like.

EGGS BAKED IN TOMATOES WITH PROSCIUTTO & BASIL

Steps:

• Preheat the oven to 350.
• Remove the tomato tops with a sharp knife. Scoop out the seeds with a teaspoon and discard, them place the tomatoes upside-down on paper towel for about 15 minutes to drain.
• Smash the basil with a pinch of salt with a mortar and pestle until it becomes a paste, then add a little extra virgin olive oil to loosen it. Season with black pepper and smear the oil inside the tomatoes.
• Wrap a slice of prosciutto or pancetta around each tomato and secure with a toothpick.
• Place the tomatoes on a greased baking tray or in an ovenproof fry pan and cook in the oven for 15 minutes until the tomatoes soften slightly and the prosciutto is beginning to crisp around the edges.
• Remove the tomatoes from the oven and carefully break an egg into each one. Bake for about 5 minutes or until the eggs are cooked but the yolks are still runny.
• Scatter with extra basil and serve immediately with toast soldiers.

TOMATO, EGG, AND PROSCIUTTO TARTS

Steps:

• Preheat oven to 400 degrees. Unfold each sheet of puff pastry onto a parchment-lined baking sheet and cut each into 4 squares. With a paring knife, lightly score a border 1/4 inch from edges. Freeze 10 minutes.
• Meanwhile, combine tomatoes, olive oil, and thyme, and season with salt and pepper.
• Lightly beat 1 large egg and brush border of each pastry square. Pile some Fontina, tomato mixture, and a slice of prosciutto onto each square. Bake until tarts are golden brown and tomatoes have softened, 15 to 20 minutes.
• Use a spoon to create a well for each egg, then carefully crack 1 egg onto each tart. Bake until whites are just set and yolks are runny, 10 to 12 minutes.