Baked Eggs with Asparagus, Proscuitto and Lemon
Baked Eggs with Asparagus, Proscuitto and Lemon
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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 all 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 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.
