Cooking With Sun Dried Tomatoes Recipes

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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

  1. Preheat oven to 350 degrees F
  2. Spoon 1 tsp butter in the bottom of each ramekin.
  3. Evenly divide the cream, prosciutto, cheese and sun-dried tomatoes among the ramekins.
  4. Add an egg to each ramekin.
  5. Season with salt and freshly ground pepper.
  6. Cover each ramekin with foil
  7. Place each into a 9 x 13-inch baking dish
  8. Fill the dish with boiling water halfway up the sides of the ramekins
  9. Bake until the whites set and yolks are runny, about 12-15 minutes (eggs will continue to cook a little longer)
  10. Allow to cool slightly before serving

Full List of Sun-Dried-Tomato Recipes
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