Prosciutto Breakfast Bake
"Great breakfast or brunch idea. The capsicum stays fairly crisp so if you prefer it softer pre-cook while heating the oven. While eating I thought red onion would also make a good addition so have listed that as an optional ingredient."
photo by DeliciousAsItLooks
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
1
ingredients
- 20 g prosciutto (one slice)
- 1 large egg
- 2 teaspoons red capsicums, diced
- 2 teaspoons red onions, diced (optional)
- cracked pepper
directions
- Pre-heat over to 180C / 350°F.
- Trim excess fat from prosciutto and lay into small lightly greased ramekin dish with fat end at the bottom and other end laying out to the side.
- Crack egg into dish and carefully, top with diced capsicum and pepper (and onion if using) and fold prosciutto over the top.
- Bake for 15 minutes for fairly soft yolks, around 20 if you like them firmer.
- Serve over a slice of toast.
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Reviews
-
Very tasty! I used scallions instead of red onion for a milder flavor and really enjoyed it served on sourdough toasts. -
Excellent recipe. I made six of these for brunch and they were a huge hit. Used both onion and the capsicum, and sprinkled on a bit of dill as well. My oven is waiting for a replacement part so I had to cook these on fan-forced, so I should have cut back even more on the time. Fifteen minutes gave a firm result. Pics are before and after baking. -
Aussie Swap #82: This breakfast recipe was outstanding! I love the crisp pepper and salty prosciutto with the egg - delicious! -
What a super dish Peter. Super tasting, super easy and super quick. I love eggs, prosciutto, sweet onions and red peppers. Great flavor and textures, I'll be enjoying this often. It was tailor made for me. What a lovely breakfast treat. I can't believe I haven't tried this before now. Thanks for sharing another winner. -
The DM and I loved this for breakfast this morning thank you Peter, next time I will try to make sure I have the capsicum though. I allowed 20 minutes for the DM's and 15 for mine at 175C fan forced oven but next time I will allow 12 for mine as it was still a bit firm. Made for Recipe Swap #32 September 2009.
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Tweaks
-
used scallions instead of red onion
RECIPE SUBMITTED BY
<p>I live close Hobart in Tasmania, a wonderful part of Australia but a little chilly in winter so be sure to book your holiday for summer! I'm self-employed in the embedded electronics area and being at home most of the day gives me plenty of time to prepare those recipes with long preparation and cooking times. As most of my clients are either interstate or overseas I get to occasionally catch up with them and enjoy their local restaurants, always nice to have someone else paying the bills! <br /> <br />As well as food I'm partial to the odd beer & wine, so often like to go to a local pub and catch some local bands. No need for an alarm clock in the morning, my cat Molly likes her breakfast at 8:00AM sharp and makes an effective alarm! Lately I've been starting to get into some digital photography so you might be seeing a few additional recipe shots on Zaar... <br /> <br /><a href=http://www.satsleuth.com/VisitorMap/stats.php?id=vUa1ya8Z> <br /><img src=http://www.satsleuth.com/VisitorMap/globes/Globe_vUa1ya8Z.gif alt= /></a></p>
