Wednesday, January 4, 2012

Fresh Start: Baked Eggs with Prosciutto and Parmesan

We're just a few days into 2012, and I hope it's treating you well, so far.  There's nothing like the smell of a fresh New Year, ripe to all sorts of possibilities and opportunities.  I don't know about you but I welcome the whole notion of a clean slate; a chance to make this year better than the last.  The air is electric with a fresh start; you never know what can happen this year.  It's just up to us to create it.

When I've not been loungin' in my flannels too long, or watching the True Blood marathon on HBO, I've set a few, quiet goals, for myself this year.  I like looking back on previous years' scribbled notes, and happy when some were reached, and a little miffed when not.  Not resolutions - I hate that word - but goals, challenges, attempts to make my life a little better.  Because it can always be better, right?  From the large and dreamy (true love, anyone?  anyone?) to the small and silly (banishment of all dust bunny colonies currently occupying the nooks and crannies of my house) it's something to shoot for. 

So for my first recipe of 2012, I thought I'd throw a little breakfast idea your way.  I saw these eggs over on Two Tarts, and I kind of fell in love with them.  So simple and kind of sexy. My only quip is that I wish I'd roasted some cherry tomatoes to go alongside, to cut the prosciutto's salt factor.  Oh well.  Next time.  These eggs are easily assembled and pretty damn tasty.  It's a home run, first time out in the New Year.

I lined a couple of ramekins with prosciutto, like this.  Cracked an egg in each.

Drizzled some cream.

Shaved some Parmesan.

They baked up fluffy, into a knife and fork affair.  Perfect with a good cup of coffee.

And a cat.

Relish the chance to think about the upcoming year - mindful of life's brevity.  Be open to breaking the rules a little, forgiving quickly, loving truly, and savouring every bite, like it could be the last one (but let's hope not).  Each day is waiting for a story to be written.  I'm going to be super nosy and ask how you want your story to be written this year.  What goals have you scribbled down for yourself?  Are you going to climb a mountain or organize your cupboard of plastic containers, finally?  I can't wait to see how this year unfolds for you, for me.  I hope it's bold and brave and utterly delicious. 

Baked Eggs with Prosciutto and Parmesan

4-5 slices prosciutto
2 eggs
2 tbsp whipping cream
1/4 cup grated Parmesan, or Gruyere, or cheese of your choice
coarse black pepper
chives, finely chopped, for garnish

Line 2 ramekins with prosciutto.  I had 2.5 slices in each.  Crack an egg in each ramekin.  Drizzle 1 tbsp cream in each. Top with cheese.  Crack some pepper.  Bake in the centre of a preheated 375*F oven, for about 10-15 minutes, depending on how well done you like your eggs.  Sprinkle the chives.  That's all there is too it.  I'd roast some cherry tomatoes in olive oil, alongside, just for fun.  Serves 1-2 people, depending on how hungry you are!  Adapted from Two Tarts. 


  1. Oh my!!!! I must get some prosciutto and reggiano STAT! Those look beyond delicious!

    Gorgeous pictures!

  2. Great post Renee - a little inspiration to start my day. Beautiful pictures, again!

  3. Fantastic recipe and photos!!!! YUM YUM YUM!
    Love everything but the cat - don't be upset with me - I know I am in the minority - but, I am allergic!

  4. You are sweet, Kate, thank you! Valerie, no worries about the cat - some of my best friends are allergic :)

  5. I'm so far behind I'm pretending like the New Year hasn't even started yet. Perhaps I need to make myself this delicious looking breakfast as a pick me up! P.S. Love the blue shade you painted your wall.

  6. How long would you suggest i bake it for if i want runny eggs?

  7. Anon, if you like runny eggs, start checking them around the 8 minute mark.


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