Baked Egg with Prosciutto & Gruyere
My favorite meals to cook are those that look and taste extra fancy but in reality are very simple to make. The following recipe is a perfect example of this and it’s why I make it at least once a week.
Ingredients
- 2 Large Eggs
- 4 Slices of Prosciutto
- 2 Tablespoons Milk or Heavy Cream
- 2 Tablespoons Shredded Gruyere Cheese
- Freshly ground Black Pepper
Instructions
First, preheat the oven to 375 F. Then, line each ramekin with two slices of prosciutto, making sure to cover as much of the bottom and sides as possible. The prosciutto will fold over the sides of the ramekin.
Crack one egg into the ramekin and add 1 tablespoon skim milk. (No need to stir) Top with 1 tablespoon Gruyere and ground pepper to taste. Repeat for the second ramekin then place them both on a parchment lined baking sheet and pop them in your oven. Bake for 14 minutes.
Notes
– Give the ramekins a little jiggle before you take them out of the oven. If the egg and milk still wriggle around a lot, I pop it back in for one minute at a time until you reach your desired consistency.
– I serve mine with buttered toast or English muffins.
– I may be stating the obvious by saying this, but the ramekins are VERY HOT and do not cool off quickly, so be careful when you’re eating!
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