Baked Eggs In Prosciutto Filled Portobello Mushroom Caps Recipe 445
BAKED EGGS IN PROSCIUTTO-FILLED PORTOBELLO MUSHROOM CAPS RECIPE - (4.4/5)
Provided by rbotzl01
Number Of Ingredients 6
Steps:
- 1.Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg. 2.Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet. 3.Place one slice of prosciutto inside the mushroom cap. 4.Crack each egg into a small bowl and then carefully slide it onto a prosciutto-filled mushroom cap. 5.Sprinkle with black pepper and fresh herbs of choice - I used parsley but thyme would be great as well. (The prosciutto is salty so I don't recommend adding more.) 6.CAREFULLY place the baking pan into the pre-heated 375 degree F oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how done you like your eggs.
BAKED EGGS
Serve with toast and fresh fruit and you have a first-class brunch meal.
Provided by Michele O'Sullivan
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
- Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese.
- Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 3.5 g, Cholesterol 398.5 mg, Fat 18.1 g, Protein 19 g, SaturatedFat 8.1 g, Sodium 372.1 mg, Sugar 3.2 g
BAKED EGG WITH PROSCIUTTO AND TOMATO
It can be challenging to give eggs enough of an elegant twist to serve them to company, especially when the company arrives en masse, as tends to happen during the holidays. Enter the baked egg, at 15 minutes or so perhaps the slowest common cooking method (yes, I know, you can cook eggs for five hours if you choose to do so). But this is in a way the easiest method for cooking eggs in quantity.
Provided by Mark Bittman
Categories breakfast, for one, main course
Time 15m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees. 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.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 366 milligrams, Sugar 1 gram, TransFat 0 grams
INDIVIDUAL BAKED EGGS
A very easy idea with a minimum of fuss or muss for any number of people. Individual Baked Eggs surrounded by a strip of bacon, and topped with a square of cheese. These eggs take on a very pleasing flavor just by baking instead of cooking them in the more conventional manner. Great not having splatters all over, and being able to do 12 or more eggs at one time.
Provided by Spokes
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 1
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.
- Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 0.6 g, Cholesterol 211.9 mg, Fat 14.3 g, Protein 10.7 g, SaturatedFat 6.6 g, Sodium 304.5 mg, Sugar 0.4 g
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- Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg.
- Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet.
- Crack each egg into a small bowl and then carefully slide it onto a prosciutto-filled mushroom cap.
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