Friday, April 27, 2012
10 Fitch Parmesan Baked Eggs with Prosciutto & Asparagus Confetti
This recipe was a huge hit with our guests here at 10 Fitch bed & Breakfast and since all three couples requested the recipe I had to write it down while it was still fresh in my mind what I did to create it!
Below ingredient amounts are for an individual serving
Preheat oven to 375°F
· Cooking spray
· 1 Slice of bread per serving – I used wonderful cheese bread that Wegmans’ Bakery makes but a good garlic bread or sour dough and multi-grain bread would be nice also.
· Generous pat of butter (1/2 tablespoon)
· 2 slices good prosciutto
· ¼ cup good fresh grated Parmesan cheese
· 2 tablespoons heavy cream
· 2 large eggs
· 2 stalks of asparagus
· olive oil & a little fresh garlic or you can use garlic infused olive oil instead
· fresh ground salt & pepper to taste
· Smoky paprika
1. Toast your bread & set aside
2. Spray ramekins with cooking spray and then put a pat of butter into the bottom.
3. Clean asparagus and diagonal slice ¼ inch thick. Heat olive oil and garlic in frying pan until hot then add the asparagus, season with salt & pepper, and saute until bright green and crisp tender, about 2-3 minutes. Set aside.
4. Cut toast into quarters and line the sides of each ramekin with four of them. I was using a square ramekin with sides that sloped in at the bottom so it was wider at the top. (see photo)
5. Now fold and drape your prosciutto over the toast so it makes a cup in the bottom of the ramekin
6. Add 2 tablespoons of cream the half of the Parmesan cheese
7. Gently crack 2 eggs into the center taking care not to break the yolks
8. Season with salt & pepper and a dusting of smoky paprika
9. Sprinkle the asparagus confetti and the rest of the Parmesan cheese evenly over the top
Place ramekins in the oven and bake until whites are set and eggs are at desired doneness. I cooked 7 of these and they took 20-25 minutes because the sides of my ramekins are so high – the deeper the ramekin the longer the whites of your eggs will take to set up.
Next time I make this I will add some chopped scallions and dry herbs. Mushrooms & baby spinach would be very nice too.
I served this topped with a simple roasted red pepper sauce-
Roasted red pepper sauce:
You can roast fresh peppers if you like but truthfully I cheat and make this sauce from roasted red peppers that I buy in water-packed jars. I always have them on hand and no matter how hectic my morning is here at the inn I can whip this up in just a couple minutes. I use about a cup of drained peppers, squeezing most of the liquid out. I put the peppers into a 2 cup measuring cup with about ¼ cup of olive oil and a little salt & pepper and use my hand blender to whip it up. Easypeasy and delicious.