Baked Eggs With Spinach And Prosciutto Recipes

PROSCIUTTO, EGG AND SPINACH STRATA

Steps:

• In a large bowl, whisk eggs, milk, cinnamon, salt and pepper until blended. Stir in bread, prosciutto, apples, spinach, Brie and 1/2 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining 1/2 cup cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover and bake until a knife inserted near the center comes out clean, 20-25 minutes longer. Let stand 10 minutes before serving.

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.

BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR

Steps:

• Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
• Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
• Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
• Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
• Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.

BAKED EGGS WITH SPINACH AND PROSCIUTTO

Steps:

• Preheat the oven to 350ºF (180ºC). Butter four 3/4-cup (6-fl. oz./180-ml.) ramekins. In a large saucepan, melt the 1 tablespoon butter over medium heat. A handful at a time, add the spinach, cooking until the first batch wilts before adding another handful. Cook all of the spinach until tender, about 3 minutes. Drain the spinach in a sieve, pressing gently to remove excess liquid. Transfer to a chopping board and coarsely chop. Heat the oil in a saucepan over medium heat. Add the prosciutto and cook, stirring occasionally, until its fat softens, about 2 minutes. Add the spinach and the 3/4 cup cream and bring to a boil. Cook, stirring often, until the cream has thickened and reduced to a few tablespoons, about 4 minutes. Season with salt, pepper and nutmeg. Divide evenly among the prepared ramekins. Break an egg into each ramekin. Season the top of each with salt and pepper, and drizzle each with 1 teaspoon of the cream. Carefully arrange the ramekins on a rimmed baking sheet. Bake, watching the eggs carefully to avoid overcooking, until the whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven and sprinkle each serving with 1 teaspoon of the Parmesan. Serve at once. Serves 4.

PROSCIUTTO, SPINACH, AND EGG PIES

Steps:

• Preheat the oven to 350 degrees.
• Lightly spray a 6 cup muffin tin.
• Line the muffin cups with the prosciutto slices, pressing the prosciutto into the bottom and sides of each cup (the prosciutto slices will overlap each other on top of the tin).
• Crack 1 egg into each cup.
• Sprinkle the spinach over the eggs, then the Cheddar cheese, dividing them evenly.
• Top each serving with 4 tomato halves and season with salt and pepper. Bake the pies for 18 to 20 minutes, until the egg whites are firm and the yolks are starting to set but are still soft in the center. Timing might vary due to oven differences and preferences.
• Set them aside to cool for about 5 minutes.
• Run a knife around the edges of each cup to loosen, then lift the pies out of the tin. Serve warm or at room temperature.

BAKED EGGS WITH SPINACH, ASPARAGUS, AND PROSCIUTTO

Steps:

• Heat the oven to 450°. Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned, about 5 minutes in all. Transfer to an oiled baking dish.
• Meanwhile, bring a medium pot of salted water to a boil. Add the asparagus and cook until tender, about 5 minutes. Drain, rinse with cold water, and drain thoroughly.
• Using your fingers, make a depression in the center of each slice of bread. Arrange one or two slices of prosciutto around the edge of each slice of bread. Reserve 2 tablespoons of the cheese. Press a quarter of the remaining cheese into the center of each slice of bread. Top the cheese with the spinach, and then surround that with the asparagus. Break an egg into a small dish. Carefully slip the egg into one of the spinach nests. Repeat with remaining eggs. Sprinkle the eggs with the salt and pepper and the reserved cheese. Bake, covered, until the egg whites are just set, 10 to 15 minutes.

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.