a food stylist's blog

Cooking courses and food tours in SW France

Baked eggs and Prosciutto with sage butter

A perfect way to begin the day. Spoil yourself this coming weekend (or weekday if you’re lucky enough) to a one pot dish of eggs baked in the oven with prosciutto and crispy sage leaves. It is a simple but quite delicious way to cook and serve eggs – an ideal brunch dish for 2.

Baked Eggs and Ham 2

25 g butter

12 large sage leaves

4 eggs

4 large slices prosciutto

1 tbs chopped fresh parsley, optional

a pinch smoked paprika

2 slices toasted sourdough

Preheat the oven to 200c/fan forced 180c. Melt the butter in a 20 cm ovenproof frying pan and gently fry the sage leaves over a medium heat for abut 1 minute until crisp and golden. Remove the sage leaves with a slotted spoon and set aside.

Place the ham slices in the ham and crack in the eggs so they all fit in a single layer. Transfer to the oven and bake for 3-4 minutes until the eggs are cooked to your liking.

Scatter over the sage leaves, parsley and a little smoked paprika and serve with toasted sourdough.

Tip: Although a heavy oven-proof frying pan is ideal for this dish, if you don’t have one then use a baking dish and fry the sage butter in a small frying pan first.

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