Baked Eggs
1 tbsp unsalted butter, softened
1/4 cup Parmesan cheese, grated
1/2 tsp fresh rosemary, minced
1/2 tsp fresh thyme, minced
1 tbsp fresh parsley, minced
8 eggs
4 strips Prosciutto or bacon, cooked & crumbled
1/4 cup kale or spinach, sautéed then chopped
salt and pepper to taste
1/4 cup Parmesan cheese, grated
1/2 tsp fresh rosemary, minced
1/2 tsp fresh thyme, minced
1 tbsp fresh parsley, minced
8 eggs
4 strips Prosciutto or bacon, cooked & crumbled
1/4 cup kale or spinach, sautéed then chopped
salt and pepper to taste
Serves 4 hungry people
Method
Heat oven to 375°F. Butter four ramekins. Combine the cheese and herbs in a small bowl. Crack two eggs into a bowl or cup, taking care not to break the yolks.
Pour the two eggs into a ramekin and repeat until all four ramekins have eggs. Sprinkle procuitto , spinach, & the cheese-herb blend over the eggs. Finish with a dash of salt and freshly ground pepper. Bake the eggs for 10-15 minutes until the eggs have achieved desired doneness: less time for runny yolks, more time for firm yolks. Keep in mind that shallow ramekins will cook faster than deeper ramekins
Serve immediately.
Recipe courtesy of Use Real Butter
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