Look what I have for you here! The easiest breakfast/lunch/dinner to feed one or a crowd. Crispy prosciutto forms the base of a little love nest for a baked egg, topped with herb cream, sweet cherry tomatoes and some fresh chives. Oh and crispy, delicious focaccia toast soldiers because we need dippers here, people.
Can I tell you how my day today went? I had a ton of recipes that I had rough drafts on paper for that I never typed out into my computer for easy entry into this blog you see here. And by a ton, I mean I had FORTY-THREE (43…43…43!!!!) recipes to write. It may not sound like that many, but it was a mountain for me. I spent almost 10 hours today writing them today because I wanted a clean slate from here on out.
Would you be surprised if I told you that this is not the first time I’ve done this?? I’ve never had quite this many, but I’ve had an still-embarrassing amount that I’ve procrastinated on. But I’m happy to say that it’s done and I will hopefully store this day in my memory for when I am tempted to do this again.
It’s safe to say I’ve written more words than today that I probably have in my whole life, so I think I’ll sign off now and just tell you that you should most definitely make this, whether it’s just for you or for a big brunch crowd.
P.S. Because I’m a glutton for punishment, I’m actually give you two posts today. Enjoy!
The easiest breakfast/lunch/dinner to feed one or a crowd! Crispy prosciutto forms the base of a little love nest for a baked egg, topped with herb cream, sweet cherry tomatoes and some fresh chives. Oh and crispy, delicious focaccia toast soldiers for dippers!
- 2 tablespoons butter, softened
- 4 thin slices of prosciutto
- 4 large eggs
- 1/2 pint cherry tomatoes, halved
- Pinch of sugar
- 1 teaspoon fresh thyme leaves, chopped
- HERB CREAM:
- 1/4 cup heavy cream
- 2 sprigs rosemary
- 2 sprigs thyme
FOCACCIA TOAST SOLIDERS:
- Six 1-inch-thick strips focaccia
- Olive oil, as needed
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly grated Parmesan
- 1 tablespoon finely chopped fresh chives
- Preheat the oven to 400°. Place the prosciutto slices on a small baking sheet. On a separate baking sheet, toss the focaccia strips with olive oil to coat, and salt and pepper to taste. Transfer the baking sheets to the oven. Cook the prosciutto for about 5 minutes, until it starts to shrink and crisp up slightly, but is still soft enough to
- Continue to bake the bread until it is golden brown and crisp, about 8 to 10 minutes total.
- Reduce the oven to 350°. Lightly grease two 6-ounce ramekins with the softened butter. Line the bottom and sides of the ramekin with the prosciutto. Add two eggs into the center of each ramekin. Season with salt and pepper. Bake for 10 minutes, until the whites are beginning to set.
- While the eggs cook, combine the cream and rosemary and thyme sprigs in a small saucepan. Bring to a simmer, season with salt and pepper, and remove from the heat. Allow to sit while the eggs cook. When the eggs have baked for 10 minutes, remove from the oven and spoon some of the cream on top of each. Return to the oven for 3 to 5 minutes more, until the whites are set, but the yolks are still runny.
- While the eggs finish cooking, heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the tomatoes, a pinch of sugar and salt and pepper and cook, tossing occasionally, until the tomatoes are softened and slightly caramelized, but have not burst, about 3 to 5 minutes. Add the thyme leaves, toss to combine and set aside until serving.
- When the eggs are finished cooking, top with tomatoes, Parmesan and the fresh chives. Serve with the focaccia toast soldiers.
Inspiration: Shirred Eggs with Prosciutto, Candied Tomatoes, Parmesan-Rosemary Cream and Ciabatta Sticks on cookingchanneltv.com