Looking for an easy, but impressive dish? Try my Delicious Baked Eggs. They’re packed full of flavor from salty prosciutto, nutty Parmesan and fresh herbs. And did I mention that they’re oven baked? It’s such an easy way to feed a crowd. They’re also totally customizable. Not a fan of spinach? Swap out kale. Prosciutto isn’t your jam? Try ham or bacon instead. Once you figure out your favorite combination, I promise you that you’ll have this dish on repeat all year long.
Delicious Baked Eggs aren’t just for breakfast! I often make them for lunch or even dinner (come on now, who doesn’t love breakfast for dinner…). It’s also my go-to when I’m having friends over for brunch. All the prep can be done ahead of time. Simply pop the eggs in the oven about 20 minutes before you want to serve. That way, I’m free to enjoy a glass or two of sparkling wine with my friends, rather than slaving away in the kitchen. If any guests are preggers or simply choose to abstain, make up a batch of this amazing Cilantro Limeade.
Delicious Baked Eggs
- 1 tbsp butter softened
- 1/4 cup Parmesan cheese grated
- 1 tbsp fresh basil chopped
- 1 tbsp fresh parsley chopped
- 8 eggs
- 4-5 slices Gluten Free prosciutto chopped
- 1/4 cup sautéed spinach chopped (I like mine sautéed in a little shallot, ‘cause that’s how I roll. You could use kale too.)
- kosher salt and cracked pepper to taste
- Heat oven to 375°F.
- Butter four ramekins, and place them on a baking sheet.
- Combine the Parmesan, basil & parsley in a bowl. Crack two eggs into a bowl or cup, taking care not to break the yolks (this step is to make sure you don’t get shell in your ramekin. Don’t skip it.) Pour the two eggs into a ramekin and repeat for each ramekin.
- Sprinkle prosciutto, spinach and the cheese-herb blend evenly over the eggs. Top each ramekin with a pinch 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.
- Serve immediately (with Gluten Free toast).
- *Note: Shallow ramekins will cook faster than deeper ramekins.
Photos: Meg van der Kruik