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Baked eggs March 27, 2008 There’s nothing like a leisurely Sunday breakfast, but some people have trouble co-ordinating everything, specially if the troops are lining up to be fed. The bacon is ready but the eggs aren’t. The tomatoes have turned to mush and the toaster is taking forever. Here’s an easy way to ensure everything is ready at the same time. I’ve chopped the tomato and the prosciutto because it makes for easier eating. A teaspoon is my implement of choice. As prosciutto can be fairly salty, I’d hold off on adding salt. These eggs are delicious, especially with the basil. You might want to make two per person or choose slightly larger ramekins and double the ingredients.
Baked eggs 3 medium tomatoes Preheat oven to 180C. Core and finely chop the tomatoes and place them in a sieve to drain for a few minutes. Chop the prosciutto into small strips. Take six small ramekins and grease them well with butter. Spoon some drained tomato into the bottom of each, followed by some prosciutto and one or two basil leaves. Crack in an egg and add another few pieces of prosciutto on top. Place a little square of aluminium foil over each ramekin. Put the ramekins on a tray and bake for 15 minutes. Check to see if the whites are set. Add some freshly ground pepper. Serve with hot buttered toast. Six servings.
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