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Baked Eggs with Prosciutto and Asiago Cream


Serves 4

  • from Heartland

  • 4 to 8 slices prosciutto
  • 4 large eggs
  • 4 Tbs. half-and-half or heavy cream
  • 1/4 cup grated Asiago cheese
  • Freshly ground black pepper

Preheat the oven to 375°F. Line 4 ramekins with prosciutto so the bottom and sides are almost completely covered and some prosciutto drapes over the sides. Cut the prosciutto to fit better if necessary. Crack an egg into each prepared ramekin. Drizzle 1 Tbs. half-and-half on top of each egg and sprinkle each with 1 Tbs. cheese. Season with pepper.

Arrange the ramekins in a 9-inch square baking pan and carefully pour 4 cups boiling water into the pan until it reaches halfway up the ramekins.

Bake for 10 to 12 minutes, or until the whites are set and the yolk is done to the desired firmness. The eggs will continue to cook after you remove them from the oven, so underbake them slightly. Serve immediately. Eat the eggs right out of the ramekins with a knife and fork.

Photo: Ben Pieper

I made this for the first time this morning and will be making it again. I was most surprised that the person that liked this the most was our fussy 11-year old! I did substitute parmesan for the asiago and for myself I would use a little less cream - just a drizzle instead of a tablespoon, but the others liked this as is. For some reason my baked eggs always seem to take longer than these recipes say they should. I made them in Le Creueset Mini Cocottes.

This is excellent. It certainly elevated the eggs for dinner fallback.

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