Best 2 Baked Egg With Prosciutto And Tomato Recipes
Indulge in a culinary masterpiece that tantalizes your taste buds and transports you to the vibrant streets of Italy. Baked Egg with Prosciutto and Tomato is a symphony of flavors, textures, and aromas, showcasing the essence of Italian cuisine. This delectable dish features perfectly baked eggs, nestled amidst a medley of savory prosciutto, juicy tomatoes, and a sprinkling of Parmesan cheese. As you pierce the yolk, a golden stream cascades over the other ingredients, creating a rich and creamy sauce that elevates the entire experience. Accompanying this main course are three additional recipes that complete the Italian feast. Prepare a refreshing Tomato and Basil Salad, bursting with the flavors of ripe tomatoes, fragrant basil, and a tangy balsamic vinaigrette. Complement your meal with a side of Roasted Vegetables, featuring a colorful array of carrots, zucchini, and bell peppers, all roasted to perfection and seasoned with herbs and spices. And for a sweet ending, whip up a batch of Easy Tiramisu, a classic Italian dessert that combines coffee-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder. Embark on a culinary journey to Italy with this collection of recipes, promising an unforgettable dining experience that will leave you craving for more.
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TOMATO, EGG, AND PROSCIUTTO TARTS
These rich yet simple tarts offer the best of both worlds: flaky crust and runny yolks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 30m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Unfold each sheet of puff pastry onto a parchment-lined baking sheet and cut each into 4 squares. With a paring knife, lightly score a border 1/4 inch from edges. Freeze 10 minutes.
- Meanwhile, combine tomatoes, olive oil, and thyme, and season with salt and pepper.
- Lightly beat 1 large egg and brush border of each pastry square. Pile some Fontina, tomato mixture, and a slice of prosciutto onto each square. Bake until tarts are golden brown and tomatoes have softened, 15 to 20 minutes.
- Use a spoon to create a well for each egg, then carefully crack 1 egg onto each tart. Bake until whites are just set and yolks are runny, 10 to 12 minutes.
Nutrition Facts : Calories 412 g, Fat 27 g, Fiber 2 g, Protein 18 g, SaturatedFat 8 g
EGGS BAKED IN CRISPY PROSCIUTTO BASKETS
Steps:
- Preheat oven to 375ºF. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
- Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.
Tips:
- Choose fresh ingredients: Use ripe tomatoes, fresh prosciutto, and high-quality eggs for the best flavor.
- Use a good quality baking dish: A ceramic or glass baking dish is ideal for this recipe, as it will evenly distribute the heat.
- Don't overcook the eggs: The eggs should be cooked until the whites are set and the yolks are still runny.
- Serve immediately: This dish is best served hot out of the oven, garnished with fresh parsley or basil.
Conclusion:
Baked eggs with prosciutto and tomato is a simple yet delicious dish that is perfect for a quick and easy breakfast, brunch, or lunch. It is also a great way to use up leftover tomatoes and prosciutto. With its combination of protein, vegetables, and healthy fats, this dish is a nutritious and satisfying meal that can be enjoyed by people of all ages.
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