Eggs and prosciutto is no revolutionary combo. You could almost say it's typical, but prosciutto is a rare enough ingredient in most kitchen in the US that it remains a little bit special. What makes this recipe for eggs + prosciutto different, is the ease and speed at which you can go from start to last bite.
You guys know how impatient I am when it comes to getting food in my hungry tummy (...if I'm hungry and prep is taking more than 15 minutes, you can guarantee I'll eat half the ingredients before they make it into a recipe).
On mornings like this morning, when I'm looking for instant satisfaction (and I'm not talking about that square of chocolate I stole from the pantry while I waited for my tea to seep--Errr... did I say chocolate? Just pretend you didn't read that), this recipe fits the bill. Two words for you: NO OVEN.
Yup! Even though these eggs look like they were baked in an oven until the yolks are just slightly loose and gooey, I actually used a secret trick. And by secret trick, I mean totally cheater trick that works every time: I threw these ramekins straight into the skillet with my breakfast greens, threw a lid on it, and let them steam up. It only takes a few minutes, keeps the kitchen cool, and of course, is pretty close to achieving instant satisfaction.
Top with some fresh chives or a squirt of Sriracha and ding! Everyone is impressed. Including your stomach and your fellow paleo friends.
Serves: 2 | Total Time:
- Optional: Breakfast greens (1 bunch heart greens of choice, 1 clove minced garlic, 1/4 cup diced onion, 1 tablespoon coconut oil)
- 2 slices prosciutto
- 2 eggs
- Salt & pepper
- Optional: Chives or hot sauce for garnish
- In make the breakfast greens, heat the coconut oil in the skillet. Once warm, add the diced onions and garlic.
- While the onions and garlic cook, prepare the ramekins: Fold a slice of prosciutto so that it sits in the bottom of a ramekin, coming up the sides some. Sprinkle with salt and pepper. Repeat with another ramekin. Crack an egg into each cup.
- Once the onions are translucent, add the greens to the skillet. Stir once, and then push the greens to the side and place the egg cups on the other side of the skillet. Turn the heat to low, place the lid on the skillet, locking in the steam from the greens as the cook.
- Allow to cook for 3-5 minutes. Check on the eggs. If the whites are still jiggly, return the lid to the skillet. Check on the eggs every two minutes.
- Use tongs or an oven mitt to remove ramekins from skillet — even though they didn’t go into an oven, they’re still hot! Place on serving place, along with a serving of greens. Sprinkle with additional salt and pepper and top with chives/hot sauce.