Prosciutto Parmesan Eggs en Cocotte is a delightful breakfast or brunch dish that combines the savory flavors of prosciutto and parmesan cheese with the richness of eggs and cream. Baked in individual Suvie cocottes, these eggs are a feast for both the eyes and the palate.
Prosciutto Parmesan Eggs en Cocotte
Ingredients
- 4-6 thin slices prosciutto
- ÂĽ cup shredded parmesanÂ
- ½ cup heavy creamÂ
- 4 eggs
- 1 tbsp minced chives
- 1 tbsp butter
Directions
1) Grease cocottes butter and then line with prosciutto. Add 1 tbsp shredded parmesan then crack an egg into each cocotte. Pour 2 tbsp heavy cream over the egg and season with salt and pepper to taste. Cover each cocotte with its lid.
2) Divide cocottes between two Suvie pans or Suvie roasting pans. Place pans in Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 23 minutesÂ
Top Zone: Roast at 350ËšF for 23 minutes
3) After roasting, check that the egg whites are set. You want a little jiggle but don’t want to see any translucent white. The eggs will keep cooking once they are removed. If there is some translucent white, cook for another 1-2 minutes.
4) Carefully remove cocottes from the pans. Serve with freshly minced chives and crunchy bread for dipping in the egg yolk.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 230, Total Fat 20g, Total Carbohydrates 2g, Total Sodium 230mg, Total Protein 9g.
