Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shirred Eggs with Prosciutto, Candied Tomatoes and Herb Cream with Focaccia Toast Soldiers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amanda
  • Yield: 4 servings 1x

Description

The easiest breakfast/lunch/dinner to feed one or a crowd!  Crispy prosciutto forms the base of a little love nest for a baked egg, topped with herb cream, sweet cherry tomatoes and some fresh chives.  Oh and crispy, delicious focaccia toast soldiers for dippers!

Ingredients

Scale
  • 2 tablespoons butter, softened
  • 4 thin slices of prosciutto
  • 4 large eggs

CANDIED TOMATOES:

  • 1/2 pint cherry tomatoes, halved
  • Pinch of sugar
  • 1 teaspoon fresh thyme leaves, chopped
  • HERB CREAM:
  • 1/4 cup heavy cream
  • 2 sprigs rosemary
  • 2 sprigs thyme

FOCACCIA TOAST SOLIDERS:

  • Six 1-inch-thick strips focaccia
  • Olive oil, as needed
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons freshly grated Parmesan
  • 1 tablespoon finely chopped fresh chives

Instructions

  1. Preheat the oven to 400°. Place the prosciutto slices on a small baking sheet.  On a separate baking sheet, toss the focaccia strips with olive oil to coat, and salt and pepper to taste.  Transfer the baking sheets to the oven.  Cook the prosciutto for about 5 minutes, until it starts to shrink and crisp up slightly, but is still soft enough to 
  2. Continue to bake the bread until it is golden brown and crisp, about 8 to 10 minutes total.
  3. Reduce the oven to 350°. Lightly grease two 6-ounce ramekins with the softened butter.  Line the bottom and sides of the ramekin with the prosciutto.  Add two eggs into the center of each ramekin.  Season with salt and pepper.  Bake for 10 minutes, until the whites are beginning to set.  
  4. While the eggs cook, combine the cream and rosemary and thyme sprigs in a small saucepan.  Bring to a simmer, season with salt and pepper, and remove from the heat.  Allow to sit while the eggs cook.  When the eggs have baked for 10 minutes, remove from the oven and spoon some of the cream on top of each.  Return to the oven for 3 to 5 minutes more, until the whites are set, but the yolks are still runny.
  5. While the eggs finish cooking, heat 2 tablespoons of olive oil in a small skillet over medium heat.  Add the tomatoes, a pinch of sugar and salt and pepper and cook, tossing occasionally, until the tomatoes are softened and slightly caramelized, but have not burst, about 3 to 5 minutes.  Add the thyme leaves, toss to combine and set aside until serving.
  6. When the eggs are finished cooking, top with tomatoes, Parmesan and the fresh chives.  Serve with the focaccia toast soldiers.

Notes

Inspiration: Shirred Eggs with Prosciutto, Candied Tomatoes, Parmesan-Rosemary Cream and Ciabatta Sticks on cookingchanneltv.com

  • Category: Eggs, Breakfast

Find it online: https://nevernothungry.com/shirred-eggs-with-prosciutto-candied-tomatoes-and-herb-cream-with-focaccia-toast-soldiers/