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Eggs with Prosciutto Sun-Dried Tomatoes Chevre
Eggs With Prosciutto Sun-Dried Tomatoes Chevre
Ingredients
Serves 6
- 2 tbsps. unsalted butter
- 2 tbsps. heavy cream
- 3 thin slices prosciutto, finely chopped
- 1/2 cup crumbled fresh goat cheese
- 2 tbsps. sun-dried tomatoes in oil, drained and finely chopped
- salt and freshly ground pepper to taste
- 6 large eggs
Method
- Preheat oven to 350 degrees F
- Spoon 1 tsp butter in the bottom of each ramekin.
- Evenly divide the cream, prosciutto, cheese and sun-dried tomatoes among the ramekins.
- Add an egg to each ramekin.
- Season with salt and freshly ground pepper.
- Cover each ramekin with foil
- Place each into a 9 x 13-inch baking dish
- Fill the dish with boiling water halfway up the sides of the ramekins
- Bake until the whites set and yolks are runny, about 12-15 minutes (eggs will continue to cook a little longer)
- Allow to cool slightly before serving
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