Baked Egg with Prosciutto & Gruyére

My favorite meals to cook are those that look and taste extra fancy but in reality are very simple to make. The following recipe is a perfect example of this and it’s why I make it at least once a week.

 Baked Eggs 9

Baked Egg with Prosciutto & Gruyére


2 Large Eggs

4 Slices of Prosciutto

2 Tablespoons Skim Milk

2 Tablespoons Shredded Gruyere Cheese

Freshly ground Black Pepper


First, preheat the oven to 375 F. Then, line each ramekin with two slices of prosciutto, making sure to cover as much of the bottom and sides as possible. (The prosciutto will fold over the sides of the ramekin.)

Crack one egg into the ramekin and add 1 tablespoon skim milk. (No need to stir) Top with 1 tablespoon Gruyere and ground pepper, to taste. Repeat for the second ramekin then place them both directly on the wire rack in your oven and bake for 14 minutes.

Makes 2 servings.


– The original recipe calls for cream instead of milk. Typically I replace the more indulgent ingredients for a healthier option. Your choice!

– Give the ramekins a little jiggle before you take them out of the oven. If the egg and milk still wriggle around a lot, pop it back in for one minute at a time until you reach your desired consistency.

– I may be stating the obvious by saying this, but the ramekins are VERY HOT and do not cool off quickly, so be careful when you’re eating!

– Fact: If you make this recipe people will definitely like you more.

You’re welcome. :)