Baked Eggs with Spinach, Asparagus, and Prosciutto

Baked Eggs with Spinach, Asparagus, and Prosciutto
Photo by © Melanie Acevedo


  • ¾ pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
  • 1 small round loaf crusty bread (about 10 ounces), 2 ends removed, the rest cut into 4 thick slices
  • ¼ pound thin-sliced prosciutto
  • ¼ pound Gruyère, grated
  • ¼ teaspoon salt
  • 4 eggs
  • 1/8 teaspoon fresh-ground black pepper
  • + 1 more ingredients
    • 1 10- ounces package frozen chopped spinach, defrosted, drained, and squeezed dry

1. Heat the oven to 450°. Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned, about 5 minutes in all. Transfer to an oiled baking dish. 2. Meanwhile, bring a medium pot of salted water to a boil. Add the asparagus and cook until tender, about 5 minutes. Dra...

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