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Replicating Favorites: Baked Eggs

August 9, 2011

Once in a while, I have those weekends when all I want is to avoid the crowds that seem to manifest around brunch time at nearly every single restaurant in Manhattan.  When I do get in that mood, I like to whip up a batch of soft scrambled eggs or poach eggs to eat over toast smeared with pesto and curl up on my couch.

When I have guests over though, I do want to impress with something I often love at restaurants.  A few more fresh ingredients and cute little ramekins dress up my regular eggs and turn them into lovely baked eggs with asparagus, spinach, tomatoes and prosciutto. [Photo Credit: JL]

Mise En Place for the Eggs

I place blanched asparagus and spinach at the bottom of the petite ramekins with a dollop of creme fraiche.  After the eggs are cracked into the ramekins, I sprinkle dices of tomatoes on top with grated parmigiano reggiano and salt and pepper.  The ramekins are placed in a glass ware filled with hot water and into the oven they go.

I finish the eggs with ribbons of prosciutto and fresh flat leaf parsley.  A few slices of toast to break into the still soft and runny egg yolks, we soak up the morning sun on my soft comfortable couch.

Baked Eggs and Toast Soldiers

Baked Eggs with Asparagus, Spinach, Tomatoes and Prosciutto

  • 4 eggs
  • 4 tablespoons creme fraiche
  • 6 stalks asparagus, ends snapped off and cut into 1 inch pieces
  • 1/2 bunch fresh spinach
  • 4 tablespoons small dices of tomatoes
  • 1/4 cup freshly grated parmigiano reggiano
  • 4 slices prosciutto
  • Flat leaf parsley
  1. Set the oven to 400 F degrees.  Bring a pot of water to boil and set 4 ramekins aside.
  2. Bring a large pot of water to boil with large amounts of salt.  Blanch the asparagus briefly, approximately 1 minute.  Place the asparagus into a large bowl of ice water to cool.  Blanch spinach the same way and after chilling in the ice water, squeeze out the extra water and cut into smaller bites.
  3. Add 1 tablespoon of creme fraiche into each of the ramekins.  Divide the asparagus and spinach evenly.
  4. Break an egg into each ramekins and sprinkle with salt, pepper, cheese and tomatoes.
  5. Set the ramekins into a glass or oven appropriate roasting dish.  Fill the dish with hot water up to half way up the sides of the ramekins.
  6. Bake in the oven for 12 to 14 minutes until the whites set.  Make ribbons from the prosciutto and place on top of the eggs and top with the parsley.
  7. Serve with thin slices of toast.
3 Comments leave one →
  1. August 9, 2011 11.13 am

    That looks phenomenal! And easier than I’d expect . . . I will have to give this a try!

    • YG permalink*
      August 11, 2011 1.55 pm

      It’s super easy and great for company because everything comes out at once!

  2. August 10, 2011 5.24 pm

    I miss it already…

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