Baked eggs & avocados
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | unsalted butter |
| 4.00 | thin slices prosciutto; (4 to 6 oz total) | |
| 1.00 | tablespoon | grated parmesan cheese |
| 1.00 | avocado; peeled, and | |
| 1 | cut into 1/2 slices | |
| 2.00 | tablespoon | sour cream |
| 4.00 | eggs | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | tablespoon | chopped basil |
Directions
Preheat oven to 450 degrees. Dot 2 ramekins with butter and then evenly layer the prosciutto on top. Sprinkle both with the parmesan cheese. Scatter the avocado between the two ramekins, and then dot each with sour cream. Break 2 eggs into each ramekin and then season with salt and pepper. Sprinkle with basil. Place the ramekins in a shallow roasting pan. Pour boiling water into the pan to reach ¾ of the way up the ramekins. Place in the oven and bake until the egg whites are milky and the yolks are set, about 10 to 12 minutes. Serve immediately. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2224 broadcast 10-16-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
11-12-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
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