Baked Egg With Prosciutto and Tomato Recipe (2024)

I bake eggs often using a water bath. I place the ramekin in a shallow oven proof dish of already boiling water. The whites come out well cooked and the yolks still runny.

I often slip a basil leaf between the tomato and prosciutto.

My favorite (and now only) way to poach eggs is to break each one onto the middle of a foot-square piece of Saran wrap. Lift up the corners of the Saran and lower the egg into one inch of boiling water. Not only do you get all of the egg in a neat package, but the blob of egg has a flat bottom that lets it sit nicely on whatever you place it.

I use a variation of this method almost every morning. Cupcake tins work great and I change it up with different meats and/or veggies, which you could vary based on different preferences of your guests

If you have a ramekin it's worth tinkering a bit with your microwave to make this using it. Egg in ramekin, 45 seconds, let rest 1 min, 30 seconds. This produces a perfect baked egg, creamy in the center, with the all the yolk whited over. Every microwave is a bit different and the shape and size of your ramekin will affect cooking times, but your time will likely be within 5 seconds or so of mine.

I didn't have any proscuitto in the house so I improvised with bacon. I buttered the ramekins as oil tends to slide down the sides and pool at the bottom. I fine-diced my bacon, rendered it in a saute pan, and then sweat half of a rough-chopped Spanish onion in the rendered bacon fat. Spooned the bacon-and-onion mixture into the ramekins and then cracked a medium brown egg on top. Baked for about 11 minutes. Seasoned with kosher salt and freshly ground black pepper. Flavor bomb.

I have a tip for people having problems with doneness and cooking time: be sure to pre-heat your oven and let it get fully up to temperature before putting the eggs in it. I used to have similar problems because I didn't bother preheating. But if your oven is at 375° when you start cooking the eggs, the timing in this recipe is perfect! I've made it three times and I'm now at the point where I set a timer for 12 minutes and don't even check the eggs until it goes off...

Delicious! Had a small amount of hollandaise sauce that I topped this with after taking it out of the oven with a few chopped chives. Will try heating the dishes next time as it was a challenge to get the egg whites cooked without over cooking the yolks.

Just tried this recipe an hour ago... What a simple and scrumptious dish to start my weekend! Wonderful recipe!!
- I didn't have a ramekin or baking dish so I used my cupcake mould and they turn out gorgeous~
- I might suggest adding a tablespoon of milk or cream on top of the egg to avoid some of the spinach leaves getting dried (my egg did not seem to cover all the leaves)

Smoked salmon worked well instead of the pork.

This was so easy and so perfect for one on a night the family was out. It would be perfect for numerous people, too. I tore the prosciutto into small pieces and mixed that with sliced black olives, and put basil per another reviewer between heirloom tomatoes and the prosciutto. Delicious! Pre-heating ramekins is a must, as is heating the baking sheet that goes below it. It still took mine 15 minutes to cook (maybe it's my toaster oven). Will make tomorrow for all with parmesan and chives.

Enjoyed and would make again. Modified based on prior comments. Used 2 10 oz pyrex ramekins for 2 servings. Sliced a plum tomato and removed the seeds (to reduce water content). Cut tomato slices to form an even layer in each, layered prosciutto, topped with two eggs, with freshly ground pepper. Preheated sheet pan in oven and cooked 15 min. Sprinkled with a bit of fleur de sel and served. Next time, will try cooked spinach instead of tomato for "green eggs and ham".

Proof that the simple things in life are often the best. Easy, delicious and fast...what more can you ask for

This appeared years ago in the Mark Bittman's column in the NYTimes. I have been making it ever since. It is one of my favourite all time dishes.

I made this today, but with Epic Bites uncured bacon. It was good, but I had trouble with the whites not setting up and the yolks getting too hard. Next time I'm going to preheat the ramekins and crank up the oven temp to make sure the heat transfer happens quickly.

Butter a ramekin (or spray), line with thin slice Black Forest ham, line that with any or all of: shallot, sliced cherry tomato, onion, basil leaves, AND SHREDDED CHEESE! Goat cheese is terrific. Salt & pepper, a few dashes of hot sauce.Crack in the egg. COVER WITH MORE CHEESE! Fold in the flaps of ham. Bake in toaster oven @ 350 deg for 18-20 min depending on egg size, amount of stuff you’ve used. Run knife around ramekin to loosen. Use one edge of ham to gently pull onto plate.

Such a good recipe for cleaning out the odds and ends in the refrigerator. Nice meal tonight with half a carton of mushrooms, a few scallions, some whipped goat cheese spread, a little bacon and a side of grits.

next time I'll add some pesto to the tomato, as stated in the comments.

Take the eggs out of the refrigerator and dechill them before breaking them into ramekins.

I love this recipe so much , so simple and elegant. Good for brunch and dinner!

Perfect last night with a side of roasted apples and pecans. A handful of scallions wilted down with some chopped leftover cooked bacon as a base. Added the spoonful of cream and generous grated parmesan on top. Served on toast. I love it when I can put a good meal together with just what I have.

The best baked eggs I ever had were at the Dalyseford Farm in the Cotswolds, UK. I asked the cook how he did it. He put two eggs in a ramekin, sprinkled chopped smoked salmon and chives over the top and baked for 8 minutes at 425 degrees. If not done enough, run under broiler for 2 more minutes, but they are usually just right if you preheat the oven. Don't overcook. The whites should be firm but the yolks still runny. Divine!

I made this with salmon as recommended by other users and added chopped basil on top of the tomato. It was outstanding and I’ll certainly make it again; my eggs set fine but I did preheat the dish.

This is a favorite of mine. I highly recommend the variation he notes- I do quickly sautéed chopped asparagus and chopped spinach with 1tbsp cream and cracked pepper and it’s delish. Weekly rotation at my house.

I used pancetta and a small layer of mozzarella between the tomatoes and the pancetta the third time I made this. I absolutely loved the pancetta - prosciutto was good but I thought the pancetta was better.

Had leftover crab from my crab and spaghetti dinn. Put crab and onions below the egg - yep!

Better with pancetta than prosciutto.

This is a great simple breakfast. I served this on top of a bed of arugula with a dash of cayenne at the end because I like heat. The one thing I would change is that I would try to make a divot in the center of my tomato and prosciutto. My ramekins are kind of big, so my egg yolk kept slipping to the side of my ramekin. This led to my yolk overcooking for my personal taste.

Made as written; added spinach on top of tomato as suggested. Would definitely sprinkle with Parmesan cheese next time. Baking time was 20 minutes, no less; don’t see how the 12 minute precision works - eggs were just starting to cook at that point.

Used 2 oz egg whites instead of eggs (I don’t like yolks, I know judge me whatever). Added 5 min to cooking time and turned out we’ll set!