Uova al Tegamino with Crispy Prosciutto
Eggs baked in individual terracotta dishes with a crown of crispy prosciutto, melted fontina, and a drizzle of truffle oil. This elegant yet effortless Italian egg dish delivers runny yolks cradled in just-set whites, meant for scooping up with crusty bread. Simple ingredients, extraordinary results.
Ingredients
- 8 large eggs
- 4 thin slices prosciutto di Parma
- 80g fontina cheese, cut into small cubes
- 40g unsalted butter
+ 8 more ingredients
Instructions
Preheat the oven to 190C (375F). Place four individual oven-safe ramekins or terracotta tegamino dishes on a baking sheet.
Tear the prosciutto into rough pieces. Heat the olive oil in a small skillet over medium-high heat and fry the prosciutto pieces for 1-2 minutes until curled and crispy. Transfer to a paper towel and set aside.
Divide the butter evenly among the four dishes, about 10g each. Place the baking sheet in the oven for 2 minutes just until the butter melts and sizzles.
Remove from the oven and carefully crack 2 eggs into each dish. Scatter the fontina cubes around the whites, leaving the yolks exposed.
Sprinkle the Parmigiano over each dish and tuck a sage leaf alongside the eggs.
Bake for 8-10 minutes until the whites are set but the yolks are still gloriously runny. The cheese should be melted and beginning to bubble.
Remove from the oven and immediately top with the crispy prosciutto pieces, a generous grinding of black pepper, the snipped chives, and a few drops of truffle oil if using.
Serve immediately in the hot dishes with thick slices of crusty bread for dipping into the yolks.
Nutrition Estimate
Per serving • Estimated by Blinner AI