This might just be the perfect fast day meal. Here’s why. It’s nutritious and very quick and easy to prepare using just a few simple ingredients. These baked eggs truly are delicious. What’s more they look great on a plate, served on their own or with a side of salad or roasted cherry tomatoes.
One prosciutto baked egg accounts for just a little over 100 calories. Keeping a tight rein over the day’s eating might even allow room for toast soldiers to dip into the gorgeously oozy egg yolks. A dish my whole family will happily eat. For breakfast, brunch, lunch or dinner. For a more substantial meal allow two eggs per person. Bake a whole tray to feed a crowd. Or just one or two for a quick bite. Eminently versatile, it doesn’t get better or easier than this.
Baked Eggs Wrapped In Prosciutto
Makes 4 portions (102 calories per baked egg)
4 slices prosciutto (40g), very finely sliced (76 calories)
4 free range eggs (300 calories)
1 tablespoon finely chopped parsley (2 calories)
1 tablespoon finely chopped long green spring onions (10 calories)
a generous pinch of dried chilli flakes (1 calorie)
1/2 teaspoon olive oil, to grease ramekins or muffin tin (20 calories)
sea salt and black pepper to taste
PREHEAT oven to 180C
GREASE 4 ceramic ramekins or 4 holes of a metal muffin tray with olive oil
WRAP each slice of prosciutto around the inside of the ramekin to create a ring. Gently press the bottom edges of the prosciutto ring into the base of the ramekin. It doesn’t matter if the base is not completely covered with prosciutto.
CAREFULLY crack one egg into each bacon lined cup. Sprinkle each egg with spring onions, parsley, chilli, sea salt and pepper.
BAKE the egg cups for 15-20 minutes until the centers have set. You can adjust the cooking time based on how you prefer the consistency of your egg yolks. Cooking times may vary depending on the vagaries of your oven.
CAREFULLY remove the baked eggs to a plate. Sprinkle the tops with a little more parsley and serve immediately.