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Prosciutto-Wrapped Baked Eggs with Pesto, Asiago, and Roasted Red Pepper
Prosciutto-Wrapped Baked Eggs with Pesto, Asiago, and Roasted Red Pepper
Prosciutto-wrapped baked eggs with pesto, asiago, and roasted red pepper is a savory breakfast or brunch dish that combines Italian-inspired flavors into a rich, colorful presentation.Here’s the idea:When served, it’s savory, salty, creamy, a little herby, and colorful — a great combination for brunch or a light lunch with salad or toast.Prosciutto (thinly sliced Italian dry-cured ham) is used to line a small baking dish, ramekin, or muffin tin, creating a sort of edible cup.Inside that, you crack an egg, maybe with a touch of cream or milk depending on preference.It’s topped or accented with pesto (that fragrant mix of basil, garlic, olive oil, Parmesan, and pine nuts), asiago cheese (which melts beautifully with a nutty, tangy flavor), and small pieces of roasted red pepper for a bit of sweetness and color.The whole thing is baked until the egg is set to your liking — soft and runny or firm — and the prosciutto edges crisp up.
Ingredients
- 8 slices prosciutto thin, (about 2 slices per serving)
- 4 large eggs
- 4 teaspoons basil pesto (store-bought or homemade)
- ½ cup asiago cheese freshly grated, (you can mix in Parmesan if you like)
- ½ cup roasted red bell pepper (jarred or homemade)
- 1 tablespoon olive oil (optional, for brushing)
- Salt and black pepper (freshly ground), to taste
- Fresh basil or chives, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly oil or butter four ramekins or a 6-cup muffin tin.
- Drape two slices of prosciutto into each ramekin, overlapping slightly so they cover the bottom and sides. Let the edges hang over a bit — they’ll crisp beautifully in the oven.
- Spoon about 1 teaspoon of pesto into the bottom of each prosciutto cup.
- Sprinkle a bit of asiago cheese.
- Add a few diced roasted red peppers.
- Carefully crack one egg into each ramekin. If you prefer fully set yolks, pierce each yolk gently with a fork.
- Sprinkle the remaining asiago cheese over the eggs. Add a touch of salt (minimal — prosciutto and asiago are already salty) and some freshly ground black pepper.
- Place ramekins on a baking sheet and bake for 12–15 minutes, until whites are set and yolks are cooked to your liking. (For runny yolks, start checking around 12 minutes.)
- Let them rest for a minute. Run a small knife around the edges if needed, then lift each portion out carefully. Garnish with fresh basil or chopped chives. Serve warm.
The timing gives you soft‑set yolks if you bake closer to 15 minutes or firmer ones at around 20.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 241kcal (12%)Carbohydrates: 2g (1%)Protein: 13g (26%)Fat: 20g (31%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 205mg (68%)Sodium: 664mg (29%)Potassium: 138mg (4%)Fiber: 0.3g (1%)Sugar: 0.4gVitamin A: 565IU (11%)Vitamin C: 8mg (10%)Calcium: 192mg (19%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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