Baked Egg With Prosciutto & Fresh Tomatoes
Recipe: #23729
May 10, 2016
Categories: Breakfast, Eggs, 5 Ingredients Or Less, Brunch, Oven Bake, Gluten-Free, Low Carbohydrate, Fresh Tomatoes, more
"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!"
Ingredients
Nutritional
- 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 by Step Method
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
- One or more ramekins (depending on the amount of eggs your making)