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Eggs Au GratinFrom Italian Cooking and Living, October/November 2004
1 cup heavy cream
3 ounces grüyere, shredded
2 ounces prosciutto cotto, diced (or substitute regular ham)
salt and freshly ground pepper
butter for greasing
4 eggs
radish sprouts for garnish
Preheat the oven to 350°. In a bowl, combine the heavy cream, grüyere and prosciutto. Season with salt and pepper, and stir. Distribute the mixture among 4 buttered ramekins, crack one egg into each one, and sprinkle with pepper. Arrange the ramekins in a large baking dish. Pour in enough hot water to reach halfway up the ramekins, and bake until the eggs set, about 10 minutes. To serve, garnish with radish sprouts. Serves 4
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