EGGS BAKED WITH MUSHROOMS AND PROSCIUTTO
These creamy eggs have a rich flavor and souffle-like texture. A good part of the recipe can be completed the day before. Recipe is from a December 1988 issue of Bon Appetit and were featured as part of "A Festive Champagne Brunch".
Provided by Leslie in Texas
Categories Breakfast
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Using 1 tablespoon butter for each, butter two 3-quart shallow baking dishes.
- Melt remaining 6 tablespoons butter in heavy large skillet over medium heat.
- Add leeks and saute until softened,about 8 minutes.
- Add mushrooms and saute 5 minutes.
- Add prosciutto and saute 2 minutes.
- Spread half of mixture over bottom of each dish.
- (Can be prepared 1 day ahead. Cover and refrigerate.).
- Preheat oven to 375 degrees.
- Whisk cream,eggs,nutmeg,salt and pepper in large bowl; stir in 2 cups cheese.
- Pour over vegetable mixture in baking dishes;stir to mix vegetables with cream.
- Sprinkle with remaining cheese.
- Bake until knife inserted in centers comes out clean and tops are golden brown, about 30 minutes.
- Cool 10 minutes, sprinkle with parsley and serve.
Nutrition Facts : Calories 604.5, Fat 56.7, SaturatedFat 33.6, Cholesterol 367, Sodium 388.3, Carbohydrate 9.8, Fiber 1.2, Sugar 2.3, Protein 16.1
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