Baked Eggs with Peas, Ricotta, and Crispy Prosciutto

from Glamour.com

submitted by Lynda Spence

serves 4

8 slices (4 ounces) prosciutto

olive oil

1 cup fresh ricotta

1 teaspoon freshly ground black pepper, more for seasoning

½ teaspoon kosher salt, more for seasoning

1 cup peas (fresh or frozen) at room temperature

8 eggs

Special equipment:

4 shallow ramekins (or use an 8-inch square baking dish)

Preheat the oven to 400° F. 

Place the prosciutto slices on a wire rack on top of a baking sheet.  Bake them until crispy, about 10 minutes.  Let cool; break into bite-sized pieces.  Set aside.

Place the oven rack 6 inches from the broiler, then heat the oven to a high broil.  Coat the inside of the ramekins with oil; place them on a sheet pan.  In a small bowl, mix ricotta, pepper, and salt.  Spread ¼ cup ricotta mixture in the base of each ramekin.  Top with ¼ cup peas.  Bake for 1 minute.  Remove the ramekins from the oven.  Break 2 eggs into bowl and gently pour into 1 ramekin.  Repeat with the remaining ramekins.  Sprinkle with each with salt and pepper.  Bake until the top of the eggs are set, about 4 to 5 minutes.  Garnish with prosciutto pieces before serving.

These eggs are light but full of flavor!