It has been a while since I’ve served up a brunch recipe — in fact, it was almost a year ago to the date when I went all things frittata. Having some spinach left over from the parmesan spinach risotto I whipped up the other day, I decided that baking eggs was in order. And nothing goes better with brunch eggs than a mimosa using a bottle of Prosecco.
Ingredients: (serves 2)
- 4 eggs
- 3 slices of prosciutto (cut each slice into thirds)
- 1 cup of spinach (divided)
- 3T chives
- 1/2 cup heavy cream
- 2T unsalted butter (divided)
- Fresh ground pepper
- Hot sauce (optional)
Place two oven-safe dishes on a cookie sheet and warm in the oven, preheating to 350 degrees. Heat a small pan and add the prosciutto, allowing it to heat up over medium heat. After several turns and about 5 minutes it will start to curl up. Add the cream and chives, stirring. Heat until cream is just starting to simmer and is steaming. This will not take long, 3-4 minutes. Then remove from heat.
Remove the now hot dishes from the oven and place 1 tablespoon of butter in each dish. Then layer in the prosciutto and divide the remaining cream between the two dishes, topping each with spinach leaves and two eggs. Sprinkle with fresh-ground pepper.
Bake in the oven for about 20 minutes or until the egg whites and yolks set up. Remove, top with optional hot sauce and serve immediately while warm.
Don’t let the messy appearance fool you — this dish is so rich and creamy, it could become a weekend staple!