Tomato Egg And Prosciutto Tarts Recipes

BAKED EGG WITH PROSCIUTTO AND TOMATO

Baked Egg With Prosciutto and Tomato image

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

Ingredients

Butter or oil as needed
1 slice tomato
1 small slice prosciutto
1 egg
Salt and freshly ground black pepper

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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