Baked Eggs with Asparagus, Proscuitto and Lemon

Baked Eggs with Asparagus, Proscuitto and Lemon

Baked Eggs with Asparagus, Proscuitto and Lemon

Yield: Serves 8


Ingredients

Butter
8 slices Prosciutto di Parma, (about 4-oz.)
2 oz. Parmigiano-Reggiano, grated
½ lb. asparagus tips, sliced into 1/8-in. rounds
Lemon zest
16 lg. eggs
½ cup chicken stock
½ cup heavy cream
Kosher salt and freshly ground black pepper 


Preparation

Oven Temperature: 535-565 degrees

Butter 8 individual 6 to 8-oz. ramekins or cazuelas. *

Line each dish with a slice of Prosciutto and sprinkle with half of the cheese and half of the asparagus.

Grate a little lemon zest over the asparagus.

Crack 2 eggs into each dish.

Add even amounts of stock and cream to come half way up the sides of each dish.

Sprinkle with remaining asparagus, cheese, salt and pepper.

Flame Height: 3

Bake in the center of the oven, rotating the dishes once, for 5-6 minutes or until the eggs feel firm but not hard to the touch.

* If you don’t have individual ramekins you may use 1 or 2 shallow baking dishes. The eggs should fit snugly into whatever vessel you choose.

 

 



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