GREEN EGGS AND HAM: BAKED EGGS WITH PROSCIUTTO AND PESTO | Print me! |
4 crêpes
2 slices prosciutto
4 tablespoons basil pesto
4 eggs
Parmesan cheese
kosher salt
fresh parsley for garnish
Heat oven to 350° F. Line a walled baking sheet with parchment or a baking mat. Lay out the crêpes on the mat. In the center of each crêpe place half a slice of prosciutto and a tablespoon of pesto. Crack the egg on top of the pesto and prosciutto. Fold up the four sides of each crêpe around the egg. Sprinkle with Parmesan cheese and a pinch of salt.
Bake at 350° F for 10-12 minutes until egg whites are set. Remove from oven and sprinkle with chopped fresh parsley. Serve.
Makes 4 baked eggs.
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2 slices prosciutto
4 tablespoons basil pesto
4 eggs
Parmesan cheese
kosher salt
fresh parsley for garnish
Heat oven to 350° F. Line a walled baking sheet with parchment or a baking mat. Lay out the crêpes on the mat. In the center of each crêpe place half a slice of prosciutto and a tablespoon of pesto. Crack the egg on top of the pesto and prosciutto. Fold up the four sides of each crêpe around the egg. Sprinkle with Parmesan cheese and a pinch of salt.
Bake at 350° F for 10-12 minutes until egg whites are set. Remove from oven and sprinkle with chopped fresh parsley. Serve.
Makes 4 baked eggs.
