Baked Eggs with Prosciutto–and an Auntie again

by Darina on May 28, 2011

Eggs. You either love ’em or hate ’em.  If you hate them, lucky you. A large precentage of the population is sensitive to eggs yet doesn’t know it.  I’m one of those unfortunates from that percentage. Last year I managed to cut them out for a few months but now they’re back to being one of my major sources of protein. What’s the odd hive or minor tummyache in the face of a frittata or a soft cloud of slowly scrambled eggs smattered with chives? Or these? Especially these.

Baked eggs. With prosciutto. And herbs. And parmesan. With whatever you like, really.   They’re so easy. And what a way to impress your amour at breakfast time.

During the week I press the snooze button so many times that I barely have time to throw some yogurt and fruit in a tupperware container before heading to work, where I scarf it down at my desk while perusing my day’s schedule. But the weekends are all about eggs, these baked eggs the latest in my arsenal.

However, before I give you the recipe I will digress with some exciting news. I became an Auntie again last weekend.  I don’t have any children of my own, yet I was amazed at the love I felt when I gazed down at this precious little being. It’s the same love I feel for my other nephew and niece except this time it was even more poignant because there were some complications. Not so unusual for a newborn, but it’s still heartbreaking to see such a little baby struggle. I’m happy to say that he’s on the mend and at home now.

Anyhow. We were talking about eggs. These are very French, by the way. Oeufs en cocotte. You can make them with any seasonings you like, any bits and bobs. And they’re lovely with a smattering of various herbs.

I saw the prosciutto and eggs on Donna Hay’s website. What a great idea! Her recipe includes spinach, but I like these eggs with herbs and Parmesan, which highlights the prosciutto nicely.

These serve 4.


Baked Eggs with Prosciutto

8 slices prosciutto

8 eggs

1/3 cup parmesan

sea salt and freshly ground pepper

chopped herbs such as parsley, chives, thyme



1) Preheat the oven to 375F. Lightly grease 4 ovenproof ramekins with butter. Line the sides of the ramekins with the prosciutto.

2) Carefully crack 2 eggs into each ramekin so as not to break the yolks (you might want to crack them into a teacup first and then slide them into the ramekins). Sprinkle evenly with salt and pepper and herbs. Top with parmesan.

3) Bake in oven for about 8 minutes, or until the eggs are almost cooked and the prosciutto is crisp. The eggs will continue to cook after you take them out of the oven.

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{ 2 comments… read them below or add one }

Stephanie May 29, 2011 at 8:53 pm

That looks sooo good. I love eggs and pretty much eat them once a day either for lunch or dinner on the weekdays and breakfast on weekends.

Congrats on being an auntie again!

Darina May 30, 2011 at 9:50 am

Thank you!

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