 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Notes: To increase servings, fill additional ramekins with more of the same ingredients. Ingredients:
2 thin crêpes (8 in.) |
2 thin slices prosciutto (about 1/4 oz. each) |
2 large eggs |
6 to 8 asparagus spears (1/3 to 1/2 lb. total), rinsed and tough ends snapped off |
2 to 3 tablespoons shredded parmesan cheese |
salt and pepper |
Directions:
1. Gently fit each crêpe, dark side up, into a buttered shallow ramekin (about 4- by 6-in. oval or 4- to 5-in. round); edges will extend over rim. Lay 1 slice prosciutto smoothly over each crêpe. Crack an egg; holding close to prosciutto, pull shell apart to let egg flow gently into 1 ramekin. Repeat step for second ramekin. Set ramekins in a 10- by 15-inch pan.
2. Bake in 375° regular or convection oven just until egg yolk is softly set, 8 to 10 minutes.
3. Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to a boil. Add asparagus and cook just until barely tender when pierced, 4 to 6 minutes. Drain.
4. Divide asparagus equally between ramekins, laying spears beside eggs. Sprinkle with cheese, and add salt and pepper to taste.
|
|