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.
Check out the recipes below so you can choose the best recipe for yourself!
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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