Culinary Birds by John Ash

Author:John Ash [Ash, John; Fraioli, James O.]
Language: eng
Format: epub
ISBN: 9780762450657
Publisher: Running Press

Baked Eggs with Onions, Peppers, and Prosciutto

Baked, coddled, and shirred eggs are similar in approach. Coddling generally involves a water bath in some way, either in the shell (which is really the same as soft boiling), or in an egg coddler, a charming little individual serving pot with a lid that is placed in a hot water bath. Shirred and baked eggs are placed in ramekins or cocottes, as the French would call them, and generally are cooked without the water bath. The results are pretty similar

MAKES 6 SERVINGS

2 tablespoons (30mL) olive oil

1 medium onion, peeled and sliced lengthwise

1 large red bell pepper, stemmed, seeded, and sliced into thin strips

3 garlic cloves, peeled and thinly sliced

½ small fennel bulb, thinly sliced

½ teaspoon fennel seeds

½ teaspoon dried oregano

Salt and freshly ground black pepper to taste

2 cups (72g) finely sliced young chard, center stems discarded

6 thin slices prosciutto

6 large eggs

Freshly grated Parmesan cheese

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