Recipes

Baked egg

John Amato

Chef

Little Jack’s Tavern

Charleston
S.C.
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Menu Price: 
$11.00
Yield: 
1 serving
Ingredients: 
4
Oz
Recipe: 
1
each
Egg
1
each
Prosciutto slice, cut into strips
2
tbs
English peas
1
tbs
Parmesan, grated
1
tbs
Chives, minced
pinch
Sea salt
As needed
Extra-virgin olive oil
2
each
Sourdough bread, thick slices, grilled or toasted
1

Preheat oven to 450 degrees F.

2

Spread celery cream on bottom of a 12-ounce gratin dish. Make a well in cream and crack egg into center.

3

Bake until egg white is set but yolk is still soft, about 5 to 7 minutes.

4

Garnish with prosciutto, peas, Parmesan, chives, salt and a light drizzle of olive oil. Serve with bread for dipping.

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