Italian Cheese Club - Monthly Cheese Deliveries From Italian Cooking and Living
Italian Olive Oil Club - Monthly Olive Oil Deliveries from Italian Cooking and Living
Italian Wine Club - Monthly Wine Deliveries from Italian Cooking and Living
Italian Table Club - Discounts at fine restaurants and on products from the Italian Culinary Institute Store

Eggs Au Gratin

From 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

Copyright © 2006, Italian Cooking and Living. All rights reserved.

Print Friendly Version / E-mail to a Friend

• Back to Recipe Listing / • Restart Recipe Browser

italian cooking and living magazine
The Magazine of La Cucina Italiana