Well, Crist has departed the Great White North for the warmer temperatures of South Carolina. As with her winter visit last year, we got plenty of snow during her her stay, and had a wonderful time eating, relaxing, and shopping… as always, it was sad to say goodbye when the time came to drop her off at the airport.
One of our new activities during this visit was making donuts – something that neither of us had done before, and that turned out to be AWESOME. But, before we dive into some delicious donut recipes this week, I wanted to share a breakfast dish I tried out a while back. It’s pretty easy to throw together, doesn’t take too long, and is pretty darn healthy – but it still feels a bit luxurious and fancy, perfect for a lazy weekend morning!
Parmesan Baked Eggs with Artichokes and Crispy Prosciutto
1 can artichoke hearts (packed in water), drained and chopped
1 cup cannellini beans, rinse and drained
1 small shallot, minced
2t olive oil
1/2 cup grated parmesan, plus more for garnish
pinch each of salt and pepper
4 slices of prosciutto (or bacon, if you prefer)
8 small slices of bread (I sliced up a ciabatta roll), toasted
1.) Preheat your oven to 375°. In a small bowl, mix together the chopped artichoke hearts, beans, shallot, olive oil, 1/2 cup grated parmesan, salt, and pepper, until everything is well-combined.
2.) Divide the artichoke and bean mixture evenly between 4 small ramekins. Use the back of a spoon to create a small indentation in the center of the mixture.
3.) Carefully crack one egg into each ramekin, doing your best to keep the yolk situated in the middle. Sprinkle a bit of salt and pepper over each egg, and then sprinkle each egg generously with more grated parmesan.
4.) Place the ramekins on a rimmed baking sheet, and bake for about 12 minutes, until the whites of the eggs are set, but the yolk is still quite runny (if you prefer a more thoroughly cooked egg yolk, just bake until your desired doneness).
5.) While your eggs are baking, place your prosciutto slices in a single layer on a rimmed baking sheet, and bake for about 7-8 minutes in the 375° oven, until crispy. Remove the slices to a paper towel-lined plate, allow them to drain for a few minutes, and then chop or crumble into bite-size pieces.
6.) Sprinkle the crispy prosciutto over the baked egg dishes, and serve with crostini immediately.
These baked eggs are seriously delicious. The runny yolk breaks over the vegetables and creates a rich, silky sauce that TASTES way more indulgent and calorie-dense than it is. A little creaminess from the white beans, some nuttiness from the parmesan, a bit of sweetness from the shallots – it all comes together to make a deliciously satisfying meal!
Enough of this healthy junk; tomorrow we talk about DONUTS!