Creamy Baked Eggs with Spinach & Prosciutto
Indulge in the delectable goodness of these Creamy Baked Eggs with Spinach & Prosciutto—a delightful dish perfect for breakfast or dinner. Quick, easy, and irresistibly delicious, it features two eggs nestled in spinach, generously drizzled with cream, and adorned with a touch of salty feta and sharp parmesan. As it bakes in the oven alongside some prosciutto, you'll be treated to a regal breakfast experience!
Equipment
- 2 large ramekins or small dishes
Ingredients
- 120g fresh spinach leaves (See Notes)
- 4 large eggs
- ⅓ cup thickened cream
- 40g firm feta cheese, crumbled
- 2 tablespoons freshly grated parmesan cheese
- 4 thin slices prosciutto
- Sea salt and cracked black pepper, to taste
TO SERVE
- Sourdough or your favourite bread, lightly toasted
Instructions
- Preheat oven to 180C (160C fan forced). Lightly butter 2 x 1 1/4 cup ramekins with butter and line a large baking tray with baking paper. Set aside.
- Bring a saucepan of lightly salted water to the boil. Add the warrigal greens and blanch for 60 seconds. Transfer to an iced water bath to refresh and then drain well. Squeeze out as much excess liquid as you can.
- Take one of the ramekins and using half of the warrigal greens, arrange it in the ramekin in a figure eight. Crack two eggs into the figure eight (one into each circle of the 8) then drizzle with 2 tablespoons of the thickened cream around the outline of the figure eight. (you don't want it on top of the egg yolks if you can help it). Sprinkle with half of the feta and the parmesan cheese. Season with sea salt and pepper. Set aside and repeat the process with remaining ramekin and ingredients to make 2.
- Transfer the ramekins onto the baking tray and arrange the prosciutto in a single layer next to them if you can. Lightly spray the prosciutto with olive oil spray. Bake in the oven for 15-18 minutes or until the whites have set but the yolks are still soft and the prosciutto is crisp (you may need to remove the prosciutto at about the 12-15 min mark - so keep an eye on it). Remove from oven. Serve baked eggs topped with crispy prosciutto and with toast of your choice for dunking. If desired and you really must try - serve with my Chilli Garlic Crisp Oil to take it to the next level - or not!
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - COOKING TIME
This will depend on a few factors. If your eggs are chilled they may a minute or two longer. Also depends on your oven and the dishes you are using. I suggest to start checking how the eggs are cooking at the 12 minute mark then check regularly till they are cooked to your liking. I love my yolks runny but some prefer firmer or well done. Just remember they will keep cooking for while after being removed from the heat. - SPINACH OPTIONS
Choose from a range of different spinaches. English, silverbeet, perpetual spinach, baby spinach, chard, kale or warrigal greens (native bush spinach). - NUTRITIONAL INFORMATION
This is a guide only and does not take into account any extra serving options such as bread.