Saturday, January 6, 2018

Baked Eggs with Proscuitto, Brie and Truffle Oil

Sleep in. Take it easy. Make a special breakfast. Ah, so lovely Saturday mornings.

I found this recipe in the newspaper (Times Colonist) and adapted it a little. It's easy to put together and while it bakes, cut up some fruit, make coffee or tea, and set the table properly.

Here's the recipe:

Baked Eggs with Prosciutto, Brie and Truffle oil (for 2)

4 slices prosciutto
4 slices Brie cheese (cut from a 4 oz wheel)
4 large eggs (I used 3, because I only wanted 1 egg)
1/4 cup shredded white Cheddar or Gouda cheese
4 Tablespoons cream
1 teaspoon white truffle oil

Heat oven to 400 degrees F.
Line 2 ramekins or individual oven-proof dishes with prosciutto.
Place Brie on top of prosciutto. Crack eggs and nestle alongside the Brie. Sprinkle the grated cheese over the eggs. Whisk together the cream and truffle oil and pour gently over the eggs, ensuring that the yolks are coated. 

Put the baking dishes into a larger pan and pour about 1/4-1/2 inch of boiling water around the dishes. Bake for 12-15 minutes, or until eggs are done to your liking.

Sprinkle with parsley, and/or a good twist of freshly ground black pepper.

Enjoy with toast, croissants, and fruit.