Sun Dried Tomatoes

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