Eggs are probably my favorite breakfast and brunch ingredient. I will opt for eggs over most things. They are quite versatile and I can switch up what I do with them depending on my mood- scrambled, fried, in an omelette, as a frittata or baked with runny yolk.

This baked egg dish delivers slightly crisp prosciutto with creamy, rich egg yolk. The addition of basil cuts through the salt and richness to balance out the flavors. It is a full meal in a single ramekin that I am sure have it’s place in your breakfast/brunch rotation.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bvvrecipe.

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Baked Eggs & Prosciutto

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Breakfast

Cuisine: American, Italian

Keywords: breakfast, brunch, eggs

Servings: 4

Ingredients

• 4-8 eggs (depending on ramekin size)
• 4-8 slices of prosciutto (depending on ramekin size)
• 4 large basil leaves extra for garnish (optional)
• butter
• olive oil
• salt and pepper

Instructions

• Preheat oven to 375 degrees.
• Lightly butter 4 ramekins. Line the bottom and sides of each with 1-2 slices of prosciutto. You may need to break them in pieces to get them to fit.
• Place 2 large pieces of basil on top of prosciutto in each ramekin.
• Crack 2 large eggs in each ramekin. If you are using smaller ramekins, you can only use 1 egg in each. Season with salt and pepper. Since prosciutto is naturally salty you may want to go light on the salt.
• Bake eggs for approximately 12 minutes or until egg whites set.
• Drizzle with olive oil and garnish with torn basil. Serve with toast or crusty bread.

Notes

• Thinly sliced ham can be used in place of prosciutto.
• Eggs can be topped with freshly grated Parmesan once pulled from the oven.