The advantages of the baked egg are many: you can use one ramekin or 20; you can bake the eggs with oil or butter; and you can add whatever else you want — for example, as I do here, butter, tomato and prosciutto.
Ingredients
- Butter or oil as needed
- 1 slice tomato
- 1 small slice prosciutto
- 1 egg
- Salt and freshly ground black pepper
Method
- 1. 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.
- 2. 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.
Variations
- You could put chopped cooked spinach or cooked asparagus in bottom of cup, with a little cream. Or place the egg on a bed of chopped ham, bacon or sausage. Sprinkle with Parmesan if you like.
Featured Recipe: Baked Egg With Prosciutto and Tomato - Bitten Blog - NYTimes.com
