It's what's for dinner... yesterday... and lunch today! I've made them before, and here is the recipe I've been using.
At this point in the process, all of a sudden, I realized that the light wasn't too bad and I could take pictures! I'd already cooked the prosciutto and steeped it in half & half. I'd also realized that I didn't have any spinach, but found some left-over peas in the fridge. Hey, why not?
So there's a tiny bit of butter at the bottom of each dish, prosciutto, peas, a spoonful of half & half, an egg, another spoonful of half & half, a smidge of sea salt, and some pepper.
Last time, I'm sure I used a whole lotta butter and the heavy cream. Next time, I will probably cut the butter even further, perhaps just "greasing" the dish, or possibly using olive oil; I think I'll still use half & half, because I like the richness, but maybe only half... of the half & half.
I love a recipe I can play around with.
Last time, while not overcooked, they were cooked very well. This time, I baked them for just a little less time and they were perfect -- the whites thoroughly cooked, the yolk still soft.
I have to say that I love love love the Pampered Chef 1-cup Prep Bowl Set that I bought from my cousin's wife, Jane. I don't remember if my sister Karen was a one-time consultant, or just hosted now and then, but I've purchased a few PC items over the years. I have some favorites, and these bowls shot right up to the top -- not only are they are PERFECT for this recipe, they also have COVERS, so I've been using them for leftovers and for packing my lunch. Love.
Do I need to say that I'm not getting paid to say that? I'm not. Jane doesn't even know that I'm talking about/linking her!
Happy weekend, ever'body!
I have those little cups too- perfect for so many things. I'm gonna try this recipe since we love eggs over easy with ham at our house. I'll let you how they turn out.
Posted by: Robin F. | 27 April 2012 at 12:21 PM
Those look so good! I used to sell Pampered Chef, they have a lot of great products and their warranty is terrific.
Posted by: Carole | 27 April 2012 at 12:41 PM
Your eggs look SO good. I'm going to play with the recipe and try it with some panchetta and spinach from my garden. Oh my, YUM!
Posted by: margene | 27 April 2012 at 12:55 PM
Looks tasty, but what is half and half?
Posted by: Shanna | 27 April 2012 at 12:58 PM
Looks wonderful. I used to have a little cup with a cover for what I think was called "shirred eggs?" Same idea....put the cup in the water and heat it.
PS: the links in the "You might also like" pics seem to be broken...assuming they are supposed to take you to the earlier post - I'm not able to get there. Just FYI.
Posted by: Joan | 27 April 2012 at 01:09 PM
Half & Half is made of half cream + half milk. Land O' Lakes, among others, makes it: http://www.landolakes.com/product/15101/half-half
Posted by: Vicki | 27 April 2012 at 01:10 PM
PPS re links - it was operator error. Should have suspected....
Posted by: Joan | 27 April 2012 at 01:11 PM
Looks delicious. I'll pass this on to the egg queen in the family, my daughter.
Posted by: Elizabeth | 27 April 2012 at 02:04 PM
I used to have some similar pyrex cups with covers -- wonder what ever happened to them? Your eggs look yum!
Posted by: kmkat | 27 April 2012 at 04:58 PM
OH YUM! That looks delicious with some toast to dip.
Posted by: Oiyi | 27 April 2012 at 07:00 PM
Love eggs, love peas... but somehow that combo just seems a bit wrong. I'm sure it was tasty, but I don't think my brain can handle it.
Posted by: Cheryl S. | 27 April 2012 at 07:52 PM
ooohhh very pretty! I haven't tried baked eggs like this, and this looks delicious!
Posted by: Mary | 28 April 2012 at 05:26 AM
OH, YUM! And the little bowls look interesting. I will have to investigate.
Posted by: Lee | 28 April 2012 at 07:58 AM