Baked Eggs with Spinach and Prosciutto | Williams Sonoma
Baked Eggs with Spinach and Prosciutto Here, eggs are baked in a nest of spinach, prosciutto and cream for a presentation that is elegant enough for brunch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Ingredients
- 1 Tbs. unsalted butter
- 1 1/2 lb. (750 g) spinach, rinsed but not dried
- 1 tsp. olive oil
- 3 oz. (90 g) prosciutto, chopped
- 3/4 cup (6 fl. oz./180 ml) plus 4 tsp. heavy cream
- Kosher salt and freshly ground pepper, to taste
- Freshly grated nutmeg, to taste
- 4 eggs
- 4 tsp. grated Parmigiano-Reggiano cheese
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