Breakfast has never looked this good! Start your day off on the right foot and dig in to this dish of Parmesan-baked eggs with crispy prosciutto. It only takes 20 minutes to make and we can guarantee it will leave a smile on the dial of the ones you love. Head’s up: it’s the perfect breakfast in bed spoil, or a tasty brunch over a lazy weekend.
Parmesan-baked eggs with crispy prosciutto
- 250ml (1 cup) fresh cream
- 50g Parmesan, finely grated
- 2,5ml (½ tsp) salt
- freshly ground black pepper, to taste
- 4 – 8 eggs
- 8 slices prosciutto
- toast, to serve
- microherbs, to garnish
Preheat the oven to 200°C and grease 4 ramekins with butter.
Whisk together the cream, Parmesan, salt and pepper in a measuring jug.
Break the eggs into the ramekins (you can use 1 or 2 eggs, depending on the size of your ramekins). Pour over a little of the cream mixture. Place the ramekins on a baking sheet and bake in the preheated oven until the eggs are cooked and golden brown, 7 – 10 minutes.
Place the prosciutto on a non-stick baking sheet and cook in the oven until crisp.
Remove the eggs from the oven and serve with the crispy prosciutto and toast, garnished with microherbs.