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Baked Eggs with Leeks, Tomatoes and Prosciutto
These Baked Eggs with leeks, tomatoes and prosciutto is a super easy to throw together egg dish, perfect for a quick breakfast or brunch.
Servings: 2 servings
- 1 large leek or 2 small sliced up in thin slices
- 4 tablespoon whipping cream
- 6 large eggs
- 12 cherry tomatoes
- 2 slices prosciutto chopped
- 1/4 cup Parmesan cheese freshly grated
- 1 tablespoon butter unsalted
- salt and pepper to taste
- parsley for garnish
Preheat oven to 350 F degrees.
Butter the ramekins.
Saute the leeks in the butter for 3 to 5 minutes.
Divide the leeks among the two ramekins. Crack and egg in each ramekin, add 1 tbsp of whipping cream in each and grate some Parmesan cheese over the egg.
Add 1 slice of the prosciutto to each ramekin, crack another egg, add some tomatoes, and more Parmesan cheese.
Crack the last egg in each ramekin, add the tomatoes, Parmesan cheese and parsley.
Season with salt and pepper.
Bake for about 20 minutes.
Calories: 497kcal | Carbohydrates: 13g | Protein: 27g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 628mg | Sodium: 499mg | Potassium: 532mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2767IU | Vitamin C: 29mg | Calcium: 289mg | Iron: 4mg