Baked Eggs – With Spinach and Prosciutto


Written By: Sylvia Eayrs

I think we can all agree, eggs are good no matter how you do ‘em up. Saturday morning, we’re ready for ya.


  • 1 tbs butter
  • 1 ½ lb rinsed, but not dried spinach
  • 1 tsp olive oil
  • 90 g chopped prosciutto
  • ¾ cup heavy cream, + 4 tbs later
  • 4 large eggs
  • 4 tsp Parmesan cheese

Do this:

  1. Preheat the oven to 350˚F and butter four 6-fl oz ramekins  (small oven-safe dish)
  2. In a large pot, melt the butter over medium heat. Add the spinach and cook until tender, about 3 minutes. Drain the spinach and chop coarsely.
  3. Heat the oil on the pot on the medium setting and add the prosciutto. Cook for 2 minutes and then add the chopped spinach. Pour in the cream and bring everything to a boil. Stir often, until the cream thickens, about 4 minutes.
  4. Divide this mixture evenly into the four dishes and crack an egg on top of each. Season according to your taste buds, and then into the oven.
  5. Bake, until the whites are opaque and the yolks have firm edges and soft centers, about 15 minutes. Remove from the over and sprinkle each serving with 1 teaspoon of the parmesan. Serve immediately for most praise.

Tell us what you think!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s