YOUR SOLIN GENERATED RECIPE
Golden Baked Eggs with Crispy Prosciutto
Savory eggs and egg whites baked until set with salty prosciutto that crisps beautifully in the oven, served over a bed of wilted spinach and juicy tomatoes.
INGREDIENTS
3 large eggs
0.5 cup egg whites
2 oz prosciutto
1 cup fresh spinach
0.25 cup cherry tomatoes
1 tsp extra virgin olive oil
0.13 tsp sea salt
0.13 tsp black pepper
1 tsp fresh chives
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe skillet or ceramic baking dish with the olive oil.
Line the bottom and sides of the dish with the prosciutto slices, allowing them to overlap slightly to create a base.
Layer the fresh spinach and halved cherry tomatoes evenly over the prosciutto.
In a small bowl, whisk the egg whites with the sea salt and black pepper, then pour the mixture over the vegetables.
Carefully crack the three whole eggs on top of the egg white mixture, spacing them out and keeping the yolks intact.
Bake for 12 to 15 minutes, or until the egg whites are completely set and the prosciutto edges are golden and crisp.
Remove from the oven, garnish with finely chopped fresh chives, and serve warm.