Baked eggs with prosciutto
Baked eggs with prosciutto is a savory brunch dish featuring layers of prosciutto, sun-dried tomatoes, and cheeses, baked until the eggs are set. It’s a quick and delicious option for a protein-rich meal.
Cook time 20 min
Prep time 10 min
Ingredients:
3 slices prosciutto1/3 cup sun-dried tomatoes
1/3 cup feta cheese
1/4 cup grated parmesan cheese
1 tbsp basil
6 eggs
Baked eggs with prosciutto is a delightful, protein-rich breakfast or brunch option that combines the savory goodness of prosciutto with the tangy flavors of sun-dried tomatoes and feta cheese. This dish is as easy to prepare as it is delicious, making it perfect for a quick meal that still feels indulgent.
Instructions:
- Preheat your oven to 375°F (190°C).
- Chop the sun-dried tomatoes into small, bite-sized pieces.
- Crumble the feta cheese if not already crumbled.
- Finely chop the fresh basil.
- Take a baking dish or individual ramekins and lightly grease them with a bit of oil or cooking spray.
- Lay the slices of prosciutto at the bottom of the dish, making sure they somewhat overlap and cover the base.
- Evenly distribute the chopped sun-dried tomatoes over the prosciutto layer.
- Sprinkle the crumbled feta cheese over the tomatoes.
- Top with grated parmesan cheese.
- Crack the eggs one by one, carefully adding them on top of the cheese layer. Ensure that each yolk stays intact.
- Sprinkle the chopped basil over the egg whites, leaving the yolks visible.
- Place the baking dish or ramekins into the preheated oven.
- Bake for about 15-20 minutes, or until the egg whites are set and the yolks are still slightly runny. If you prefer fully cooked yolks, bake for an additional 5-7 minutes.
- Once baked, carefully remove the dish from the oven.
- Let it cool for a couple of minutes.
- Serve warm, perhaps with a side of crusty bread or a light salad.
With this simple yet flavorful recipe, you can enjoy a gourmet breakfast or brunch without spending hours in the kitchen. Baked eggs with prosciutto offer a satisfying combination of textures and tastes that are sure to please your palate. Serve with a side of toast or fresh greens to complete the meal. Enjoy your delicious creation!
Baked eggs with prosciutto FAQ:
Bake for about 15-20 minutes, or until the egg whites are set and the yolks remain slightly runny. For fully cooked yolks, add an additional 5-7 minutes.
The eggs are done when the whites are completely set, and the yolks are still soft. If you prefer firmer yolks, extend the baking time slightly.
A suitable size is a standard 9-inch baking dish or individual ramekins. Each ramekin typically holds one egg, so adjust the quantities as needed.
Yes, you can substitute prosciutto with bacon or omit it for a vegetarian option. Use any cheese you prefer instead of feta, and swap sun-dried tomatoes for fresh or roasted tomatoes if desired.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at a low temperature until warmed through.
Cooking Tips:
- Use fresh basil for a more vibrant flavor.
- Ensure your prosciutto slices are thin for better texture.
- Drain and pat dry sun-dried tomatoes if they are packed in oil.
- Crack eggs into a separate bowl before placing them in the baking dish to avoid shells.
- Bake in a preheated oven at 375°F (190°C) for about 10-12 minutes or until the egg whites are set but yolks are still slightly runny.
- For a touch of spice, add a pinch of red pepper flakes to the mixture before baking.
Nutrition Facts
4 ServingsCalories 230kcal
Protein 18g
Carbohydrates 9g
Fiber 1.54g
Sugar 4.81g
Fat 14g
More recipes
Lamb, feta and spinach sausage rolls
Delicious lamb, feta, and spinach sausage rolls in puff pastry.
21 Apr 2026Roasted cherry tomatoes with feta and basil
Simple roasted cherry tomatoes topped with feta and basil.
21 Apr 2026Rice soup with peas and spinach
A comforting rice soup with peas, spinach, and prosciutto.
21 Apr 2026Roasted garlic & baby potatoes with rosemary
A flavorful side dish of roasted garlic and baby potatoes with rosemary.
21 Apr 2026White bean toast with arugula and olive oil
Quick and healthy white bean toast topped with arugula.
21 Apr 2026Roasted fennel and baby carrots with fennel seeds and olive oil
Roasted fennel and baby carrots with fennel seeds and olive oil.
21 Apr 2026Baked garlic pork chops with lemon and white wine
Tender baked pork chops marinated in garlic, lemon, and white wine.
21 Apr 2026Beef kofta with zucchini, chilli and mint
A flavourful beef kofta served with zucchini and mint sauce.
21 Apr 2026