Baked Eggs with Everything but the Kitchen Sink
1 egg, plus 1 egg white
1 Tbls. heavy cream
1 slice of tomato
1 slice of prosciutto
1/4 cup baby spinach leaves, julienned
1 tsp. pesto
salt and pepper
Preheat oven to 375 degrees.
Grease a ramekin.
Layer tomato, spinach and prosciutto in the bottom of the ramekin.
Pour cream over and add egg.
Season with salt and pepper and place on a baking sheet in the center of the oven.
Bake 15 minutes or longer if you prefer a harder cooked egg.
Top with parmesan cheese.
Pairs Well With
Adapted from Mark Bittman's recipe for Baked Eggs with Tomato and Prosciutto