Baked eggs with taleggio and prosciutto.
Here's a fancy-pantsed way to eat your eggs. It's so simple - easier than frying an egg the old fashioned way- but seems really grand when served up in a pretty baking dish and layered over slices of proscuitto, taleggio cheese, peppery arugula and sun dried tomatoes. This would be so yum as a simple holiday breakfast, along side a blueberry muffin or popover, perhaps?
Fancy-Pantsed Baked Eggs:
5 large eggs
5-6 sliced prosciutto, sliced thin (regular ham works too)
4 oz taleggio cheese (or other mild, soft-ripened cheese), cut into 1/2" cubes
3 tbsp grated parmigiano-reggiano
1 tsp fresh thyme
1 small handful baby arugula leaves
5 sun dried tomatoes, chopped
1/4 cup heavy whipping cream
Fresh ground pepper
Preheat oven to 350 degrees. Butter a shallow baking dish. Line bottom and sides of dish with overlapping layers of proscuitto (think: meat crust). Sprinkle on taleggio cubes, grated parm and thyme. Drizzle on heavy cream, then arrange arugula and sun dried tomatoes on top. Crack 5 eggs over the whole mess (like in the photo) and bake for 20 minutes, or until your eggs are cooked to your liking.