Just wanted to share a quick and easy breakfast that we found on Mark Bittman’s blog at http://bitten.blogs.nytimes.com . I watch his blog thanks to my friend Liz turning me onto him and this came up the other day. Just so happens I had all this in the fridge (not much really and I used canadian bacon) but it is swell.
I’ve had it three mornings this week and it was easy to let cook while I was getting ready for the day. Grace wouldn’t even try it but she’ll warm up to it soon :0
Baked Egg with Prosciutto and Tomato
Yield 1 serving
Time 15 minutes
Evan Sung for The New York Times
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.
* Butter or oil as needed
* 1 slice tomato
* 1 small slice prosciutto
* 1 egg
* Salt and freshly ground black pepper
* 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.
* 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.
I cooked mine for 20 minutes because I just don’t like my egg whites runny AT ALL. I do like the yolk runny so you’ll have to experiment with the time.
Try it! It’s easy and yum!