How To Make Baked Eggs with Spinach, Asparagus, and Prosciutto
These baked eggs are served with layers of blanched asparagus, cheese, and prosciutto over toasted crusty bread for a filling meal perfect for brunch.
Serves:
Ingredients
- 10ozround loaf crusty bread
- ¾lbasparagus
- ¼lbthin-sliced prosciutto
- ¼lbGruyere
- 1ozfrozen chopped spinach,(1 pkg)
- 4eggs
- ¼tspsalt
- 1tspfresh-ground black pepper
Instructions
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Heat the oven to 450 degrees F.
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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.
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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.
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Using 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.
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Reserve 2 tablespoons of the cheese. Press a quarter of the remaining cheese into the center of each slice of bread.
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Top the cheese with the spinach, and then surround that with the asparagus.
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Break an egg into a small dish. Carefully slip the egg into one of the spinach nests. Repeat with remaining eggs.
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Sprinkle the eggs with salt and pepper and the reserved cheese. Bake for 10 to 15 minutes, covered until the egg whites are just set.
Nutrition
- Calories: 329.07kcal
- Fat: 16.68g
- Saturated Fat: 7.76g
- Trans Fat: 0.02g
- Monounsaturated Fat: 5.68g
- Polyunsaturated Fat: 2.07g
- Carbohydrates: 18.15g
- Fiber: 3.25g
- Sugar: 3.55g
- Protein: 26.88g
- Cholesterol: 210.99mg
- Sodium: 1177.18mg
- Calcium: 381.41mg
- Potassium: 497.43mg
- Iron: 4.18mg
- Vitamin A: 211.38µg
- Vitamin C: 6.81mg
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