There are some evenings when breakfast fare can seem rather appetising for a light and easy dinner. Nights when husbands are out at work functions and eldest children are away on school camps… perfect timing for this relaxed, simple dish that ticks all the boxes of being deliciously comforting, relatively healthy and ready in a flash…
A dish that can be adapted for all tastes and preferences… the options are endless. Next time I’ll be trying this with strips of smoked salmon and a sprinkling of snipped chives!
Over the next few weeks I’m going to be playing tour guide, host and interpreter for some very dear French friends who are coming out to visit us for the first time here in Australia. My apologies in advance for not being able to post as much as I’d like to over this period and also for possibly not getting a chance to read and comment on all of your posts. If I find the time, I’ll certainly try to post a little something here and there of my adventures around the country avec mes amis français!
Oeufs en Cocotte with Prosciutto | Gather and Graze
- 8 Slices of Prosciutto
- 4 Free-Range Eggs
- 4 Teaspoons of Creme-Fraiche (or double cream)
- 4 Cherry Tomatoes (halved)
- Fresh Basil Leaves
- Sea Salt and Black Pepper
- Parmesan Cheese (finely grated) – optional
Pre-heat the oven to 190°C.
Line 2 ramekins (mine are about a 1 cup capacity each) with enough strips of prosciutto to cover the base and sides.
Crack 2 eggs into each ramekin and gently place in the halved cherry tomatoes, a couple of teaspoons of creme fraiche, a few torn basil leaves and a grinding of salt and black pepper. If you like, sprinkle over a teaspoon or two of finely grated parmesan cheese.
Bake the eggs in the oven for approximately 15 – 18 minutes until cooked to your liking. Serve with a good serving of hot buttered toast.