Baked Egg With Prosciutto and Tomato

Updated September 7, 2022

Introduction

A masterclass in simplicity, this baked egg dish features creamy, oven-poached eggs paired with salty prosciutto and sweet-tart tomato. Whether enjoyed solo on a weeknight or scaled for a quick brunch spread, it delivers restaurant-quality flavor with minimal effort—proof that great cooking needs only a few key ingredients.

Time & Servings

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

• Servings: 1–2 (easily scalable)

Ingredients (Per Serving)

• 1 large egg

• 1 thin slice prosciutto (or torn into small pieces)

• ½ plum tomato (sliced, seeds removed to reduce moisture)

• Fresh spinach leaves (optional, for greens)

• 1 tablespoon milk or heavy cream (to keep spinach moist, if using)

• Freshly ground black pepper (to taste)

• Pinch of fine sea salt

• Flaky sea salt (e.g., fleur de sel) for finishing

• Optional garnish: grated parmesan cheese, chives

Instructions

Step 1: Preheat & Prepare Baking Vessel

• Preheat oven to 400°F (200°C). Place a baking sheet inside the oven during preheating to ensure even heat distribution (critical for consistent baking, per reviews).

• Use a ramekin (or substitute with a small oven-safe cupcake mold or custard cup if no ramekin). Lightly grease the ramekin with oil or butter for easy release.

Step 2: Assemble Layers

• Tomato Base: Arrange thinly sliced tomato (seedless, to reduce excess moisture) in the bottom of the ramekin, covering the surface evenly.

• Prosciutto: Layer torn or sliced prosciutto over the tomato. For flavor depth, add a few black olives (as suggested by Alexa H) or heirloom tomatoes for a richer color.

• Greens (Optional): Nestle fresh spinach leaves over the prosciutto. If spinach appears dry, drizzle with milk/cream to prevent drying (per early reviewer feedback).

Step 3: Add Egg & Season

• Crack the egg gently into the center of the ramekin, ensuring the yolk stays intact.

• Drizzle with milk/cream (if using) and season with black pepper and a pinch of salt.

Step 4: Bake to Perfection

• Place the ramekin on the preheated baking sheet. Bake for 10–12 minutes, adjusting for oven type:

• Conventional ovens: 10–12 minutes (egg whites set, yolk creamy).

• Toaster ovens: 15 minutes (as noted by reviewers).

• Check Doneness: The egg whites should be fully set, but the yolk remains runny for maximum richness.

Step 5: Serve Immediately

• Remove from oven and let cool 1–2 minutes.

• Finish with flaky sea salt, parmesan, and chives for an elegant touch.

Pro Tips (From Home Cooks)

• Clever Substitutions: Swap tomato for wilted or cooked spinach to recreate "green eggs and ham" (Kathy H’s suggestion).

• Oven Efficiency: Preheat ramekins and baking sheets—this ensures the egg bakes uniformly, avoiding uneven edges.

• Portioning: For 2 servings, use two 10 oz ramekins (per Kathy H) and adjust prosciutto to 6–8 oz total (Margaux Laskey recommends 8 oz, but 6 oz works for smaller portions).

• Vessel Flexibility: A cupcake mold works marvelously if no ramekin is available, as one reviewer noted, yielding "gorgeous" results.

Reviews

• Sandra T (2017-10-30): "Proof that the simple things in life are often the best. Easy, delicious and fast...what more can you ask for?"

• Adele (2017-10-24): "This appeared years ago in Mark Bittman’s NYTimes column. It’s been my favorite all-time dish ever since."

• Alexa H (2017-10-24): "Perfect for one when the family’s out. Tear prosciutto, add olives, and basil between tomatoes—delicious! Preheat ramekins and baking sheets; my toaster oven took 15 minutes. Will top with parmesan and chives tomorrow."

• Kathy H (2017-10-01): "Modified with 2 10 oz ramekins: sliced seedless plum tomatoes, prosciutto, two eggs, pepper. Cooked 15 minutes, sprinkled with fleur de sel. Next time, spinach instead of tomato for ‘green eggs and ham’!"

Enjoy your creamy, flavorful baked egg—simple, satisfying, and endlessly adaptable.