Prosciutto Spinach And Egg Pies Recipes
PROSCIUTTO, SPINACH, AND EGG PIES
This is a Sarah Foster recipe. You could double this recipe to fill an entire 12 cup muffin tin. Fontina would also be great! You might even try a pesto before putting in the egg. Remember prosciutto is salty. Extra pies are delicious the next day. And if you substitute in pre cooked bacon, go ahead.
Provided by WiGal
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Lightly spray a 6 cup muffin tin.
- Line the muffin cups with the prosciutto slices, pressing the prosciutto into the bottom and sides of each cup (the prosciutto slices will overlap each other on top of the tin).
- Crack 1 egg into each cup.
- Sprinkle the spinach over the eggs, then the Cheddar cheese, dividing them evenly.
- Top each serving with 4 tomato halves and season with salt and pepper. Bake the pies for 18 to 20 minutes, until the egg whites are firm and the yolks are starting to set but are still soft in the center. Timing might vary due to oven differences and preferences.
- Set them aside to cool for about 5 minutes.
- Run a knife around the edges of each cup to loosen, then lift the pies out of the tin. Serve warm or at room temperature.
Nutrition Facts : Calories 149.6, Fat 9.9, SaturatedFat 3.8, Cholesterol 324.7, Sodium 157.3, Carbohydrate 2.9, Fiber 0.8, Sugar 2, Protein 11.9
PROSCIUTTO AND EGG PANINI
From Real Simple Magazine and it is real simple to make! EDIT: After reading some of the reviews, you may want to reduce the amount of eggs.
Provided by cookiedog
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl whisk together the eggs, salt, and pepper.
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat.
- Pour in the eggs and scramble until cooked through.
- Divide the eggs among the bottom halves of the rolls.
- Add the prosciutto and cheese and sandwich with the tops of the rolls.
- Melt the remaining butter in a grill pan or large nonstick skillet over medium heat.
- Add half the sandwiches to the skillet.
- Cook, pressing frequently with the back of a spatula or placing another pan on top of the sandwiches to weigh them down, until the cheese has melted and the bread is golden, 4 to 6 minutes.
- Repeat with the remaining sandwiches.
Nutrition Facts : Calories 533.7, Fat 33.3, SaturatedFat 17.3, Cholesterol 490.4, Sodium 673.7, Carbohydrate 25.2, Fiber 0.9, Sugar 4.2, Protein 32
COLORFUL SPINACH AND PROSCIUTTO SIDE
Great colorful side dish that's easy to make and bursting with flavor. You can also sprinkle some of your favorite Italian cheese on top when finished.
Provided by KeriLee
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 16.2 g, Fiber 4.2 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1261.5 mg, Sugar 1 g
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- Line each muffin cup with a slice of prosciutto, doing your best to cover the surface of the cup with the prosciutto so that it forms a little vessel to crack the egg into. Lay the spinach or kale leaves over the prosciutto.
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- Place flatbreads on a baking sheet lightly coated with cooking spray; lightly coat tops of bread with cooking spray. Broil 1 minute. Remove pan from oven; turn breads over. Lightly coat with cooking spray. Broil 1 minute.
- Heat a large skillet over medium heat. Add 1 teaspoon oil to pan. Add onion, salt, and red pepper; cook 3 minutes. Add spinach; cook 1 minute. Remove mixture from pan; keep warm.
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- Put the spinach in a large bowl. Peel and finely chop garlic and add the bowl with the spinach. Season with salt and pepper and drizzle with olive oil. Toss to coat and set aside. Slice mozzarella and tear prosciutto into pieces. In another bowl, beat the eggs and season with pepper.
- Heat a frying pan over medium heat. Add the spinach and sauté for approx. 5 min. or until wilted. Spread it out into an even layer and pour in the egg mixture. Tilt the pan to create an even surface. Arrange the sliced mozzarella and prosciutto on top of the mixture and cook for approx. 7 min. or until most of the egg is set, and use a spatula to loosen and lift the sides as it cooks
- Place a large plate over the pan and invert the frittata onto it. Carefully slide the frittata back into the pan so that the mozzarella and prosciutto are facing downwards. Cook for approx. 2 min. or until the surface is golden brown and set. Place a serving plate over the pan to invert the frittata once more. Slice into wedges and enjoy!
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- Heat butter in a large skillet over medium-high heat. Add garlic and mushrooms, and cook, stirring until soft, about 5 minutes. Spread evenly over bottom of a lightly greased deep 23 cm quiche dish or pie plate.
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- Spinach, Radish and Steak Salad. Spinach is so full of vitamins you can practically taste the goodness! We love nothing better than to serve it with slices of rare steak, a few chopped peppery radishes, and a sour cream sauce.
- Spinach Mushroom and Leek Pasta. We love pasta, but it tends to look a little bland. Including a few handfuls of wilted spinach as part of the creamy sauce is a surefire way to add a burst of color and texture.
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- Green Machine Smoothie. Breakfast can sometimes be a bit of a chore, but that shouldn’t mean that you miss out on essential vitamins to start your day!
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- Heat the oven to 450°. Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned, about 5 minutes in all. Transfer to an oiled baking dish.
- Meanwhile, bring a medium pot of salted water to a boil. Add the asparagus and cook until tender, about 5 minutes. Drain, rinse with cold water, and drain thoroughly.
- Using your fingers, make a depression in the center of each slice of bread. Arrange one or two slices of prosciutto around the edge of each slice of bread. Reserve 2 tablespoons of the cheese. Press a quarter of the remaining cheese into the center of each slice of bread. Top the cheese with the spinach, and then surround that with the asparagus. Break an egg into a small dish. Carefully slip the egg into one of the spinach nests. Repeat with remaining eggs. Sprinkle the eggs with the salt and pepper and the reserved cheese. Bake, covered, until the egg whites are just set, 10 to 15 minutes.
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