Baked eggs recipe provided by Ryan Carter, Live Vitae
I enjoy bacon and eggs, but some days, I like to take my breakfast up a notch. This creative take on classic bacon and eggs turns them into delicate and elegant nests, baked together in a muffin tin. It’s an easy egg recipe that looks more complicated than it really is.
The prosciutto creates a lovely salty and sophisticated crispness to the eggs. When baking eggs in the oven, keep a close eye on them as they can quickly overcook. You want them just set to keep all the nutrition intact.
These baked eggs can also be made in batches and used when short on time in the morning, or as a protein and fat snack. I enjoy them with asparagus, which is my favorite vegetable with eggs. They are lightly steamed and glazed with butter.
Prosciutto-Wrapped Baked Eggs With Asparagus
Start to Finish: 12 minutes
Ingredients:
- 6 pasture-raised eggs
- 6 slices (3.5 ounces) quality prosciutto or Italian dried ham
- 8 ounces of asparagus
- A few sprigs of fresh marjoram
- 1 tablespoon of grass-fed butter or ghee
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- Using a muffin tray, use a tiny portion of butter to grease each hole to avoid sticking.
- Lay the prosciutto down and around the hole so that the bottom and sides are covered.
- Add a few sprigs of marjoram to the bottom.
- Add one egg per muffin hole.
- Transfer to the oven and bake for 10 – 12 minutes until just set.
- Remove and allow to cool for a few minutes.
- Steam asparagus and then dress in butter.
- Add all ingredients to plate and enjoy.
Serves: 2
Nutritional Information (Per Serving):
- Calories: 424.6
- Protein: 33.5g
- Carbs: 2.5g
- Fiber: 1.04g
- Sugar: 1.56g
- Net Carbs: 1.49g
- Fat: 31.5g
- Saturated Fat: 11.8g
- Polyunsaturated: 0.24g
- Monounsaturated: 1.66g
- Trans fat: 0.23g
- Cholesterol: 570.3mg
- Sodium: 800mg
- Potassium: 308.9mg
- Vitamin A: 1452.3iu
- Vitamin C: 2.8mg
- Calcium: 73.6mg
- Iron: 3.2mg
