Individual baked eggs with prosciutto, asparagus, and creme fraiche
The popular asparagus-and-prosciutto roll-up is the inspiration for this pared down, full-flavored baked egg recipe. If only thick asparagus stalks can be found, use 4 or 5, depending on size, and peel the stalks.
Butter (for the ramekins)
6 slender stalks asparagus, tough ends snapped off
Salt and pepper, to taste
4 tablespoons creme fraiche
2 ounces prosciutto, torn into ½-inch strips
1. Set the oven at 350 degrees. Butter 4 ramekins (½ cup capacity each). Set them in a baking dish.
2. Cut the tips off the asparagus stalks, then cut in half lengthwise. Thinly slice the stalks into ¼-inch rounds.
3. Bring a small saucepan of salted water to a boil. Add the asparagus stems, return to a boil, and cook 1 minute. Add the asparagus tips and cook 1 minute more. Drain and rinse under a cold running tap until the asparagus is cool.
4. In a small bowl, whisk the creme fraiche with a pinch of salt and generous pepper.
5. Divide the prosciutto among the ramekins. Make a slight well in the center of the ramekins and carefully crack an egg into each. Spoon creme fraiche around the yolks to cover the whites. Place the asparagus rounds on top, around the yolks, then add the tips.
6. Pour about 1 inch of boiling water into the space between the ramekins and baking dish. The water should come up about halfway up the sides.
7. Bake in the center of the oven for 16 to 20 minutes, depending on how runny you like your yolks. Let rest for a minute. The eggs will continue to cook after they are removed from the oven, so take them out just before they bake to the desired doneness. Serve with crusty bread or toast. Holly Jennings