I’ve been meaning to post this recipe for quite awhile, but I couldn’t manage to get a decent enough photo. However, seeing as I had time to make it this morning and it reminded me that I should share it, I shall. Sorry in advanced the picture isn’t that great. My fancy DSLR has been broke for over a year now due to me being too broke fix it, so All of my photos have been either with my phone or my Ipod. [Classy, right?]
Note: You really want to bake these in Ramekins. I couldn’t seem to find mine, so I used custard dishes, and it really messes with the final product.
1 Teaspoon Unsalted butter
4 Slices of Prosciutto (or thinly sliced ham)
8 Large Eggs [I prefer brown, but white eggs work fine, too.]
Salt and pepper
8 Tbsp Heavy Cream [Or you can use Condensed Milk if you’re out of cream]
8 Tbsp Shredded Cheese. [I prefer Asiago and Dubliner, but any super finely shredded cheese should work just as well.]
2 Tsp Freshly chopped Parsley
1 Tsp Freshly chopped Chives
Go ahead and Heat the Oven to 375 F First.
Butter 4 (6oz) ramekins with the butter. After you do this, carefully lay once slice of Prosciutto in each ramekin. It’s alright if it comes up the side, as the prosciutto will crisp up and shrink a little.
Crack two eggs into two separate cups, so that the yolks don’t break. Then, pour them into the ramekin simultaneously so that the yolks sit right next to each other. Now, go ahead and season the eggs just a little with the salt and pepper. [Do this with the remaining ramekins.]
Place the ramekins on a baking sheet and place into the oven for about 9-10 minutes. You want the eggs to start to bake just enough to where you can see them becoming solid and white.
Remove from the oven, and drizzle each ramekin with 2tbsp of Cream, and then do the same with the cheese. Sprinkle the Parsley and chives over the top. Place back in the oven for another 10-12 Minutes. The goal is to get the whites of the eggs to be cooked completely while the yolks are still runny.
Let cool, and then serve immediately.