Baked eggs with prosciutto and brie
Published Date:
10 October 2007
By Antony Worrall Thompson
These easy baked eggs from AWT, with cheese and prosciutto - or Italian cured ham - are full of flavour and very filling. Just the thing for a quick supper or late brunch.
Serves: 4
Preparation: 5 minutes
To cook: 20 minutes
INGREDIENTS:
• 100g prosciutto, chopped finely
• 100g button mushrooms, chopped finely
• 4 spring onions, chopped finely
• 100g ripe Brie cheese, chopped coarsely
• 8 eggs
• 1 tbsp olive oil
METHOD:
• Preheat oven to 190°C and grease four 180ml ramekins (or cups).
• Heat the oil in a medium frying pan; gently cook the prosciutto and mushrooms, stirring, until the mushrooms soften.
• Add the onion, and stir continuously until they soften - a minute or so. Remove the pan from heat, and stir in half the cheese. Divide the prosciutto mixture among the ramekins and break two eggs into each dish. Bake uncovered for 5 minutes.
• Remove from the oven briefly and quickly sprinkle the remaining cheese over the eggs, then return to the oven for a further 8 to 10 minutes or until the eggs set and the cheese melts.
• Serve immediately with freshly
ground black pepper, if desired.
The full article contains 192 words and appears in n/a newspaper.
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Last Updated:
10 October 2007 3:42 PM
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Source:
n/a
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Location:
Matlock
