PALEO PROSCIUTTO EGG CUPS
Eggs and prosciutto team up to make a simple, paleo-friendly breakfast. These eggs cups are all about good ingredients and are a super satisfying way to start the day.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Brush 6 standard muffin cups with 2 tablespoons of the olive oil; the oil will pool on the bottom of the cups, but that's okay. Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Crack 1 egg into each prosciutto cup and top each egg with a tomato wedge. Reserve the remaining tomato wedges for serving.
- Bake until the egg whites are set and wobble only slightly, 8 to 10 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and lift onto a plate for serving.
- Mix the basil, walnuts, red pepper flakes and garlic with the remaining olive oil in a small bowl to combine. Serve over the egg cups and remaining tomato wedges.
Nutrition Facts : Calories 810, Fat 69 grams, SaturatedFat 13 grams, Cholesterol 615 milligrams, Sodium 2220 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 43 grams, Sugar 2 grams
OPEN-FACED PROSCIUTTO AND EGG SANDWICH
We love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they're fabulous no matter when you serve them. -Casey Galloway, Columbia, Missouri
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Meanwhile, combine mayonnaise and garlic; spread over toast slices. Top with arugula, tomato, prosciutto and fried eggs; sprinkle with salt and pepper.
Nutrition Facts : Calories 531 calories, Fat 22g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 1563mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.
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.
PROSCIUTTO, SCALLION, AND EGG SANDWICH
This sandwich was my grandfather's favorite sandwich for merenda, the midmorning snack. My grandmother would use the prosciutto scraps with bits and pieces of fat, and when there was no prosciutto, she would use pancetta.
Yield makes 2 sandwiches
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium heat. Scatter in the scallions, and let cook until softened, about 8 minutes. Add the prosciutto, and cook until crisp around the edges, about 1 to 2 minutes.
- Beat the eggs with the salt, pour into the skillet, and cook until just set but still a little wet, about 2 minutes. Remove the skillet from heat, and season eggs with freshly ground black pepper. Serve on the toasted rolls.
GARLIC SOUP WITH CRISPY PROSCIUTTO
A first course guaranteed to impress from Karen Mordechai of Sunday Suppers.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Using a sharp knife, trim the top off of each head of garlic, keeping the bulb intact. Place each bulb in a square of Reynolds Wrap® Aluminum Foil. Drizzle each bulb with 1 tablespoon of olive oil, sprinkle with salt, pepper and about 1 teaspoon of thyme leaves. Wrap foil around bulbs and place on a baking sheet. Bake for 30-35 minutes or until garlic is very tender. Open foil carefully by cutting along top with a sharp knife, allowing steam to escape; then open top.
- In a large pot over medium heat, add 2 tablespoons of olive oil. Add chopped shallots and saute on medium-high heat for 5 minutes. Add potatoes, remaining thyme and bay leaf. Squeeze the soft roasted garlic cloves into the pot. Saute for 3 minutes over medium heat. Stir in broth and 1 cup cream. Bring to boil and then reduce heat and simmer, stirring occasionally for 30 minutes or until potatoes are very tender. Remove from heat; let stand 10 minutes to cool. Remove thyme and bay leaf.
- For the prosciutto, preheat the oven to 350 degrees F. Place slices flat on a foil-lined baking sheet. Bake for about 15 minutes, or until crispy. Remove from oven and let cool slightly. Break the prosciutto into small pieces and set aside. In a blender, puree soup in batches until smooth; return to pot. Stir in remaining cup of cream and bring to a simmer. Season to taste with salt and pepper.
- Ladle soup into bowls and garnish with crispy prosciutto, lemon zest, a drizzle of olive oil and a sprinkle of smoked paprika. Finish with a few leaves of parsley.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 28 g, Cholesterol 89.7 mg, Fat 36.6 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 16.3 g, Sodium 575.8 mg, Sugar 1.5 g
PROSCIUTTO SOUP
Provided by Mark Bittman
Categories dinner, easy, pastas, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set 6 cups of water to boil to save time later. Put 2 tablespoons of the olive oil in the bottom of a medium saucepan, and turn the heat to medium. Chop the prosciutto (remove the fat if you must, but remember that it has flavor) into 1/4-inch or smaller cubes, and add to the oil. Brown, stirring occasionally, for about 5 minutes, while you prepare the garlic, onion and greens.
- Peel the garlic, and chop it roughly or leave it whole. Peel and chop onion. Wash and chop greens into bite-size pieces.
- When the prosciutto is browned, add the garlic, and cook, stirring occasionally, until it begins to color, about 2 minutes. Add the onions, and cook, stirring occasionally, until they become translucent, 2 or 3 minutes. Add the greens, and stir; then, add the 6 cups of boiling water. Stir in the pasta and a good sprinkling of salt and pepper; adjust heat so the mixture simmers.
- When the pasta is done, taste, and add more salt and pepper if necessary. Drizzle with the remaining olive oil, and serve.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 812 milligrams, Sugar 2 grams
PROSCIUTTO EGG CUPS
Use a standard muffin pan to make easy egg cups, like a quiche. These are easy to make and you can change the ingredients to whatever you like. Make them ahead and freeze or refrigerate and reheat in the microwave. This can easily be doubled.
Provided by Barb
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Cook and stir onion, brown sugar, and vinegar in a skillet over medium heat until onion is golden, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 6-muffin tin with cooking spray.
- Whisk egg whites and eggs in a large measuring cup.
- Fill each muffin cup halfway with egg mixture. Scatter onion, Gouda cheese, and prosciutto cubes on top. Cover with remaining egg mixture, leaving 1/4-inch space at the top for eggs to rise.
- Bake in the preheated oven until golden brown on top, about 20 minutes.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 6.2 g, Cholesterol 69.8 mg, Fat 3.9 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 1.7 g, Sodium 149.8 mg, Sugar 4.2 g
PROSCIUTTO, EGG AND SPINACH STRATA
This egg spinach strata recipe is one of my favorite things to make for Mother's Day, Easter, Thanksgiving or Christmas morning! It's a wonderful savory dish that incorporates elements of the cuisine I grew up enjoying. Plus, you can prepare it the night before and just throw it in the oven in the morning. -Danielle Pfanstiehl, Andover, Connecticut
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 478 calories, Fat 25g fat (12g saturated fat), Cholesterol 266mg cholesterol, Sodium 1430mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.
SPAGHETTI WITH PROSCIUTTO AND EGG
Make and share this Spaghetti with Prosciutto and Egg recipe from Food.com.
Provided by Evie3234
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta as per directions on packet.
- While spaghetti is cooking, place a skillet over medium to high heat.
- Add the olive oil, garlic and a sprinkle of sea salt, cook stirring for 10 seconds.
- Add prosciutto and cook for 2 minutes stirring occasionally.
- Add the wine and cook another minute, remove from heat.
- Place eggs, cheese and green onions in a large bowl and whisk with a fork until combined.
- Season with pepper.
- Combine the drained spaghetti with the prosciutto mixture, then add the egg mixture and toss to combine.
- The heat of the spaghetti will gently cook the egg.
- Divide between 4 bowls and top with the Parmesan garnish.
Nutrition Facts : Calories 668, Fat 22.4, SaturatedFat 5.2, Cholesterol 193.3, Sodium 208.4, Carbohydrate 87.6, Fiber 4, Sugar 3.8, Protein 24.7
PROSCIUTTO AND EGG PANINI
From Real Simple Magazine and it is real simple to make! EDIT: After reading some of the reviews, you may want to reduce the amount of eggs.
Provided by cookiedog
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl whisk together the eggs, salt, and pepper.
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat.
- Pour in the eggs and scramble until cooked through.
- Divide the eggs among the bottom halves of the rolls.
- Add the prosciutto and cheese and sandwich with the tops of the rolls.
- Melt the remaining butter in a grill pan or large nonstick skillet over medium heat.
- Add half the sandwiches to the skillet.
- Cook, pressing frequently with the back of a spatula or placing another pan on top of the sandwiches to weigh them down, until the cheese has melted and the bread is golden, 4 to 6 minutes.
- Repeat with the remaining sandwiches.
Nutrition Facts : Calories 533.7, Fat 33.3, SaturatedFat 17.3, Cholesterol 490.4, Sodium 673.7, Carbohydrate 25.2, Fiber 0.9, Sugar 4.2, Protein 32
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