Baked Egg With Prosciutto & Fresh Tomatoes

Prep Time
Cook Time
Ready In

"Simple recipes may be the best, if your tired of eggs made the traditional methods, give this a try, hey, you just may like this for a change of pace! If you don't have ramekins, well greased cupcake/muffin tins work well. Go ahead and many as you want!"

Original recipe yields 1 serving


  • Serving Size: 1 (111.3 g)
  • Calories 130.9
  • Total Fat - 7.8 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 223.3 mg
  • Sodium - 443.2 mg
  • Total Carbohydrate - 2.1 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.9 g
  • Protein - 12.4 g
  • Calcium - 36 mg
  • Iron - 1.3 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0.3 mg

Step 1

Heat oven to 375 degrees. Set your oven rack to middle position.

Step 2

Grease the ramekin/s with very soft or melted butter, then line with tomato slice and prosciutto slice. Break egg into ramekin, then put on a baking sheet.

Step 3

Bake 10 to 15 minutes, or until egg is set and white has solidified ** the cup retains heat and 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.

Some 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

Tips & Variations

  • One or more ramekins (depending on the amount of eggs your making)



I scaled back for one though had to use 2 slices of prosciutto to line my ramekin completely and I also sauted a large handful of baby spinach in a little butter which I put in the bottom of the ramekin and topped with a thick slice of tomato and then the egg but unfortunately my egg yolk slid to the side instead of staying central but still it was a delicious breakfast, thank you NY Thaddeus made for Pick Me recipe tag game under 48 hour rule.

review by:
(27 Sep 2016)