I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly Magazine. If you'll have a housefull of guests this coming holiday weekend, keep this easy eggs-for-a-crowd dish in mind. For Turkey Day ideas, see Herb-Roasted Turkey & Gravy and Brussels Salad with Pancetta & Cranberries. Yay for Thanksgiving!
An egg baked in a cup. You can do that.
While you're at it, you had might as well add a few seasonings (although you don't need much - an egg baked with a sprinkle of salt & pepper is a fine thing). I added fresh herbs and crispy prosciutto to this version, because that's what I had on hand. But you could add a little spinach and a sprinkle of cheese, or whatever combination of flavors you like with scrambled eggs. They all work here.
I do suggest that you try crispy prosciutto at least one time if you never have. Roasting a thin slice of prosciutto transforms it from silky to shatteringly crisp, intensifying its salty, porky essence. Try a few shards crumbled over a green salad - or in baked eggs. Make a big batch, it keeps nicely.
As you can imagine, this is a great dish for a crowd - no flipping, no scrambling, leaving plenty of time to make toast while you sip hot coffee (or champagne!).
Baked Eggs with Herbs & Crispy Prosciutto
4 thin slices prosciutto
4 tsp. heavy cream, divided
1 small clove garlic, minced, divided
2 tsp. minced fresh herbs, divided (thyme, basil, rosemary, alone or in combination, whatever you like)
4 organic eggs
salt & freshly ground black pepper
Preheat oven to 350 degrees F. Lay prosciutto slices on a baking sheet so that pieces aren't touching. Bake for 7-10 minutes (depending on the thickness of the slices) until prosciutto is lightly browned and crisp. Cool on the pan for 5 minutes, then crumble prosciutto and set aside.
Place four 4 oz. ramekins on a baking sheet. Put 1 tsp. of cream in each of the ramekins. Divided minced garlic among the ramekins. Sprinkle in a little crumbled prosciutto and minced herbs (save some of each to sprinkle on top of the eggs as well). Crack an egg into each ramekin, top with the remaining prosciutto and herbs, and sprinkle with salt and freshly ground pepper.
Bake eggs for 15 minutes, or until whites are set and yolks are still soft. Serve immediately (the eggs will continue to cook when you take them out of the oven) with hot buttered toast.