Baked Egg With Prosciutto and Tomato. Nuff Said.
If you don’t know Mark Bittman he’s the one who wrote How to Cook Everything. Everything he cooks is AMAZING.
Butter or oil as needed
1 slice tomato
1 small slice prosciutto
Salt and freshly ground black pepper.
Heat oven to 375 degrees. Smear a bit of butter or oil in ramekin; line with tomato and prosciutto. Break egg into ramekin, then put on a baking sheet.
Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly. Precise time, in a good oven on a middle rack, is 12 minutes. Sprinkle with salt and pepper and serve.
Yield: 1 serving.
Variations: You could put chopped cooked spinach or cooked asparagus in bottom of cup, with a little cream. Or place the egg on a bed of chopped ham, bacon or sausage. Sprinkle with Parmesan if you like.