Baked Egg with Prosciutto and Tomato

Name: Baked Egg with Prosciutto and Tomato
Total time: 15 min
Ingredients: Butter or oil as needed; 1 slice tomato; 1 small slice prosciutto; 1 egg; Salt and freshly ground black pepper

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Makes 1 serving 1x

Time 15 minutes

Scale

Ingredients

Butter or oil as needed
1 slice tomato
1 small slice prosciutto
1 egg
Salt and freshly ground black pepper

Instructions

Heat oven to 375°F. Smear a bit of butter or oil in ramekin; line with tomato and prosciutto. Break egg into ramekin, then put on a baking sheet.
Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly. Precise time, in a good oven on a middle rack, is 12 minutes. Sprinkle with salt and pepper and serve.

— Recipe from The New York Times

Recipe variations

You could put chopped cooked spinach or cooked asparagus in bottom of cup, with a little cream. Or place the egg on a bed of chopped ham, bacon or sausage. Sprinkle with Parmesan if you like.