Baked Eggs with Spinach, Asparagus and Prosciutto

  • Active Time 10m
  • Total Time 20m

Serves 4

Bake the eggs in their nests of crusty bread until the whites are just set. When you cut into the egg, the still-liquid yolk acts as a sauce. If spicy food is your fancy, try serving a favorite salsa on the side.

ingredients

  • 1 small round loaf crusty bread (about 10 ounces), 2 ends removed, the rest cut into 4 thick slices
  • 3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
  • 1/4 pound thin-sliced prosciutto
  • 1/4 pound Gruyere cheese, grated
  • 1 10-ounce package frounceen chopped spinach, defrosted, drained and squeezed dry
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh-ground black pepper

directions

Heat the oven to 450 degrees F. Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned, about 5 minutes in all. Transfer to an oiled baking dish.

Meanwhile, bring a medium pot of salted water to a boil. Add the asparagus and cook until tender, about 5 minutes. Drain, rinse with cold water, and drain thoroughly.

Using your fingers, make a depression in the center of each slice of bread. Arrange 1 or 2 slices of prosciutto around the edge of each slice of bread. Reserve 2 tablespoons of the cheese. Press 1/4 of the remaining cheese into the center of each slice of bread. Top the cheese with the spinach, and then surround that with the asparagus. Break an egg into a small dish. Carefully slip the egg into one of the spinach nests. Repeat with remaining eggs. Sprinkle the eggs with the salt and pepper and the reserved cheese. Bake, covered, until the egg whites are just set, 10 to 15 minutes.

Tip: WINE RECOMMENDATION:<br>New Zealand sauvignon blancs have a distinctive style, with a powerful streak of acidity, ripe citrus and gooseberry flavors and a singular note of asparagus. Try one with this egg dish for an intriguing <I>pas de deux.</I>

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2952

nutrition information per serving

595 calories; 32g total fat; 268mg cholesterol; 1223mg sodium; 43g carbohydrates; 5g fiber; 34g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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