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 IN PROSCIUTTO-FILLED PORTOBELLO MUSHROOM CAPS RECIPE - (4.4/5)
Provided by rbotzl01
Number Of Ingredients 6
Steps:
- 1.Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg. 2.Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet. 3.Place one slice of prosciutto inside the mushroom cap. 4.Crack each egg into a small bowl and then carefully slide it onto a prosciutto-filled mushroom cap. 5.Sprinkle with black pepper and fresh herbs of choice - I used parsley but thyme would be great as well. (The prosciutto is salty so I don't recommend adding more.) 6.CAREFULLY place the baking pan into the pre-heated 375 degree F oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how done you like your eggs.
EGGS BAKED WITH MUSHROOMS AND PROSCIUTTO
These creamy eggs have a rich flavor and souffle-like texture. A good part of the recipe can be completed the day before. Recipe is from a December 1988 issue of Bon Appetit and were featured as part of "A Festive Champagne Brunch".
Provided by Leslie in Texas
Categories Breakfast
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 604.5, Fat 56.7, SaturatedFat 33.6, Cholesterol 367, Sodium 388.3, Carbohydrate 9.8, Fiber 1.2, Sugar 2.3, Protein 16.1
BAKED EGG WITH PROSCIUTTO AND TOMATO
It can be challenging to give eggs enough of an elegant twist to serve them to company, especially when the company arrives en masse, as tends to happen during the holidays. Enter the baked egg, at 15 minutes or so perhaps the slowest common cooking method (yes, I know, you can cook eggs for five hours if you choose to do so). But this is in a way the easiest method for cooking eggs in quantity.
Provided by Mark Bittman
Categories breakfast, for one, main course
Time 15m
Yield 1 serving
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 366 milligrams, Sugar 1 gram, TransFat 0 grams
MUSHROOM BAKED EGGS WITH SQUISHED TOMATOES
Start your day the healthy way with mushrooms, baked eggs and tomato. A low-fat, low-calorie dish that's two of your five-a-day - perfect for a weekend breakfast
Provided by Good Food team
Categories Breakfast, Brunch
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.
- Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.
Nutrition Facts : Calories 147 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
MUSHROOM AND EGG CASSEROLE
Make and share this Mushroom and Egg Casserole recipe from Food.com.
Provided by CookingONTheSide
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions and mushrooms in butter in skillet over medium heat for about 3-5 minutes.
- In a large bowl, beat together the eggs, milk, and pepper.
- Stir in cheese and the mushroom mixture and bacon.
- Pour into a greased 2-quart rectangular baking dish (12x7-1/2x2-inch).
- Bake in 350 degree F oven for 35-40 minutes or until puffed and a knife inserted in center comes out clean.
- Let stand 5-10 minutes before cutting.
- Serve warm.
BAKED EGGS WITH SPINACH AND MUSHROOMS
Categories Milk/Cream Egg Mushroom Onion Breakfast Brunch Bake Vegetarian Quick & Easy Spinach Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Put oven rack in upper third of oven and preheat oven to 450°F.
- Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.
- Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.
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