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Baked Prosciutto, Sage, Tomato and Egg Breakfast
Another case of looking complicated when it’s dead easy to make.  Serves 2.
Ingredients:
4 eggs
1/2 onion, sliced thin
12 slices of prosciutto
2 tomatoes, sliced
8 sage leaves
Olive oil, salt and pepper
You’ll need 2 ramekins for this, a bit bigger than a muffin tin.  Grease with a bit of olive oil and layer in 1 sage leaf, salt and pepper, and 2 slices of prosciutto.  Then add some onion, tomato, and another sage leaf.  Add 2 more slices of prosciutto, tomato, crack in 2 eggs, add sage, onion, tomato, and top with the 2 more slices of prosciutto, and the last sage leaf.  Bake for 20 minutes at 200C / 375F, and let stand for about 5 minutes before topping with plate and flipping over to remove from the ramekin.

Baked Prosciutto, Sage, Tomato and Egg Breakfast

Another case of looking complicated when it’s dead easy to make.  Serves 2.

Ingredients:

  • 4 eggs
  • 1/2 onion, sliced thin
  • 12 slices of prosciutto
  • 2 tomatoes, sliced
  • 8 sage leaves
  • Olive oil, salt and pepper

You’ll need 2 ramekins for this, a bit bigger than a muffin tin.  Grease with a bit of olive oil and layer in 1 sage leaf, salt and pepper, and 2 slices of prosciutto.  Then add some onion, tomato, and another sage leaf.  Add 2 more slices of prosciutto, tomato, crack in 2 eggs, add sage, onion, tomato, and top with the 2 more slices of prosciutto, and the last sage leaf.  Bake for 20 minutes at 200C / 375F, and let stand for about 5 minutes before topping with plate and flipping over to remove from the ramekin.

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