Baked Eggs with Goat Cheese and Prosciutto



(this makes 4)

4 eggs

4 slices of prosciutto

a couple handfuls of spinach

handful of cherry tomatoes

clove of garlic

olive oil

4 leaves fresh basil

1 package crumbled goat cheese (add to your taste, I like about 5 crumbles in each)


Preheat oven to 400 degrees F.

Lightly coat 4 muffin cups  or ramekins with nonstick cooking spray, oil or butter. 

Sauté spinach and cherry tomatoes in garlic and olive oil. 

Fit 1 slice of prosciutto into each muffin cup.  Divide up the spinach and cherry tomatoes between the 4 cups.  Place preferred amount of goat cheese in cups. Crack 1 egg into each cup. Bake in middle of oven until whites are cooked but yolks are still runny, about 13 minutes.

Season eggs with salt and pepper if you would like and remove cups carefully.

Sprinkle with chopped basil.

Image from and Recipe adapted from Shoot to Cook