Eggs Baked In Tomatoes With Prosciutto And Basil Puree Recipes
EGGS BAKED IN TOMATOES WITH PROSCIUTTO & BASIL
Make and share this Eggs Baked in Tomatoes With Prosciutto & Basil recipe from Food.com.
Provided by Karen in MA
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350.
- Remove the tomato tops with a sharp knife. Scoop out the seeds with a teaspoon and discard, them place the tomatoes upside-down on paper towel for about 15 minutes to drain.
- Smash the basil with a pinch of salt with a mortar and pestle until it becomes a paste, then add a little extra virgin olive oil to loosen it. Season with black pepper and smear the oil inside the tomatoes.
- Wrap a slice of prosciutto or pancetta around each tomato and secure with a toothpick.
- Place the tomatoes on a greased baking tray or in an ovenproof fry pan and cook in the oven for 15 minutes until the tomatoes soften slightly and the prosciutto is beginning to crisp around the edges.
- Remove the tomatoes from the oven and carefully break an egg into each one. Bake for about 5 minutes or until the eggs are cooked but the yolks are still runny.
- Scatter with extra basil and serve immediately with toast soldiers.
BAKED EGG WITH PROSCIUTTO AND TOMATO
It can be challenging to give eggs enough of an elegant twist to serve them to company, especially when the company arrives en masse, as tends to happen during the holidays. Enter the baked egg, at 15 minutes or so perhaps the slowest common cooking method (yes, I know, you can cook eggs for five hours if you choose to do so). But this is in a way the easiest method for cooking eggs in quantity.
Provided by Mark Bittman
Categories breakfast, for one, main course
Time 15m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees. Smear a bit of butter or oil in ramekin; line with tomato and prosciutto. Break egg into ramekin, then put on a baking sheet.
- Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly. Precise time, in a good oven on a middle rack, is 12 minutes. Sprinkle with salt and pepper and serve.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 366 milligrams, Sugar 1 gram, TransFat 0 grams
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Cuisine American, ItalianCategory BreakfastServings 4Total Time 25 mins
- Pre heat oven to 400, Grease 4 oven safe ramekins, and prepare a baking dish with half an inch of water in the bottom.
- Make the tomato sauce. Heat the olive oil in a large skillet and add the garlic and red pepper flakes. Cook until the garlic is just starting to turn golden at the edges. Add the tomatoes and season with salt and pepper. Add the Italian seasoning and a drizzle of honey, if using. Cook until the sauce has thickened, about 10 minutes.
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- Place the ramekins into the baking dish with water. Bake for 10 minutes or so, checking starting at minute 8, or until the egg whites have set.
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