Baked Eggs in Prosciutto Bowls (Paleo)
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 810, total fat 69 G., saturated fats 13 G., proteins 43 G., carbohydrates 8 G., fiber 2 G., cholesterol 615 mg, sodium 2220 mg, sugar 2 G.
Calories 810, total fat 69 G., saturated fats 13 G., proteins 43 G., carbohydrates 8 G., fiber 2 G., cholesterol 615 mg, sodium 2220 mg, sugar 2 G.
A delicious and healthy breakfast of eggs and tomatoes baked in prosciutto cups. Thin slices of prosciutto are placed in muffin tins, completely covering the insides, and then filled with eggs, leaving a neat yolk visible. Serve these delicious bowls with sliced fresh tomatoes and a sauce made from chopped walnuts, basil, garlic, olive oil, and hot pepper.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup olive oil
- 6 large thin slices prosciutto (about 150 g)
- 6 large eggs
- Half a medium tomato, thinly sliced
- 0.5 cups basil leaves, chopped
- 1/4 cup toasted walnuts, chopped
- 1/4 tsp red pepper flakes
- 1 small clove of garlic, finely grated
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Cooking the dish according to the recipe:
- Position the oven rack on the middle shelf and preheat the oven to 200°C.
- Grease 6 standard muffin tins with 2 tablespoons olive oil; some oil will drip down the bottom, but that's okay. Line the inside of each muffin tin with a slice of prosciutto, making sure the metal surface isn't exposed. Crack 1 egg into each muffin tin and top with a tomato slice. Set aside the remaining tomato slices for serving.
- Bake until the egg whites are set and slightly jiggly, 8-10 minutes (the eggs will continue to cook after you remove them from the oven). Cool for 5 minutes, then use an offset spatula to loosen the prosciutto around the edges and transfer each bowl to a serving plate.
- In a small bowl, combine the basil, walnuts, red pepper flakes, and garlic with the remaining olive oil. Garnish the bowls and remaining tomatoes with this mixture and serve.
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