Crêpes Milanese

Notes: To increase servings, fill additional ramekins with more of the same ingredients.
Makes 2 main-dish servings


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2 thin slices prosciutto (about 1/4 oz. each)
2 large eggs
6 to 8 asparagus spears (1/3 to 1/2 lb. total), rinsed and tough ends snapped off
2 to 3 tablespoons shredded parmesan cheese
Salt and pepper


1. Gently fit each crêpe, dark side up, into a buttered shallow ramekin (about 4- by 6-in. oval or 4- to 5-in. round); edges will extend over rim. Lay 1 slice prosciutto smoothly over each crêpe. Crack an egg; holding close to prosciutto, pull shell apart to let egg flow gently into 1 ramekin. Repeat step for second ramekin. Set ramekins in a 10- by 15-inch pan.

2. Bake in 375° regular or convection oven just until egg yolk is softly set, 8 to 10 minutes.

3. Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to a boil. Add asparagus and cook just until barely tender when pierced, 4 to 6 minutes. Drain.

4. Divide asparagus equally between ramekins, laying spears beside eggs. Sprinkle with cheese, and add salt and pepper to taste.

Created date

March 2004

Nutritional Information

Calories 242
Caloriesfromfat 52 %
Protein 17 g
Fat 14 g
Satfat 6 g
Carbohydrate 13 g
Fiber 0.9 g
Sodium 377 mg
Cholesterol 315 mg