• Cooking Time: 15 minutes
• Servings: 1
• Preparation Time: 5 minutes
• 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
• parmesan cheese
• salt and pepper

1. Preheat oven to 375 degrees.
2. Grease a ramekin.
3. Layer tomato, spinach and prosciutto in the bottom of the ramekin.
4. Pour cream over and add egg.
5. Season with salt and pepper and place on a baking sheet in the center of the oven.
6. Bake 15 minutes or longer if you prefer a harder cooked egg.
7. Top with parmesan cheese.

Adapted from Mark Bittman's recipe for Baked Eggs with Tomato and Prosciutto