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Baked Egg With Prosciutto and Tomato

By Mark Bittman

Updated Sept. 7, 2022

Baked Egg With Prosciutto and Tomato
Evan Sung for The New York Times
Total Time
15 minutes
Rating
5(1,072)
Comments
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It can be challenging to give eggs enough of an elegant twist to serve them to company, especially when the company arrives en masse, as tends to happen during the holidays.

Enter the baked egg, at 15 minutes or so perhaps the slowest common cooking method (yes, I know, you can cook eggs for five hours if you choose to do so). But this is in a way the easiest method for cooking eggs in quantity.

Featured in: The Simplest Egg, Yet the Most Elegant

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Ingredients

Yield:1 serving
  • Butter or oil as needed
  • 1slice tomato
  • 1small slice prosciutto
  • 1egg
  • Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

96 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 9 grams protein; 366 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375 degrees. Smear a bit of butter or oil in ramekin; line with tomato and prosciutto. Break egg into ramekin, then put on a baking sheet.

  2. Step 2

    Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly. Precise time, in a good oven on a middle rack, is 12 minutes. Sprinkle with salt and pepper and serve.

Tip
  • Variations: You could put chopped cooked spinach or cooked asparagus in bottom of cup, with a little cream. Or place the egg on a bed of chopped ham, bacon or sausage. Sprinkle with Parmesan if you like.

Ratings

5 out of 5
1,072 user ratings
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Comments

Emily G

I bake eggs often using a water bath. I place the ramekin in a shallow oven proof dish of already boiling water. The whites come out well cooked and the yolks still runny.

Max

I often slip a basil leaf between the tomato and prosciutto.

Tholzel

My favorite (and now only) way to poach eggs is to break each one onto the middle of a foot-square piece of Saran wrap. Lift up the corners of the Saran and lower the egg into one inch of boiling water. Not only do you get all of the egg in a neat package, but the blob of egg has a flat bottom that lets it sit nicely on whatever you place it.

Jonathan

I've tried this several times and been unable to get the whites firm without cooking the yolk too mucanh ... less than runny. Love some suggestions. My oven temp is correct.

Ian from Salt Spring Island, BC Canada

Butter a ramekin (or spray), line with thin slice Black Forest ham, line that with any or all of: shallot, sliced cherry tomato, onion, basil leaves, AND SHREDDED CHEESE! Goat cheese is terrific. Salt & pepper, a few dashes of hot sauce. Crack in the egg. COVER WITH MORE CHEESE! Fold in the flaps of ham. Bake in toaster oven @ 350 deg for 18-20 min depending on egg size, amount of stuff you’ve used. Run knife around ramekin to loosen. Use one edge of ham to gently pull onto plate.

Lisa Gibbs

Such a good recipe for cleaning out the odds and ends in the refrigerator. Nice meal tonight with half a carton of mushrooms, a few scallions, some whipped goat cheese spread, a little bacon and a side of grits.

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