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Shirred Eggs

Photo: William Meppem
Yield 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon red-wine vinegar
  • 1 1/2 cups chopped tomatoes or 1 28-ounce can plum tomatoes, drained and chopped
  • 2 tablespoons chopped fresh chives or scallions
  • 4 to 6 slices whole-grain bread
  • 1/4 pound prosciutto or good-quality ham, thinly sliced
  • 8 eggs
  • 1/4 cup heavy cream

Nutrition Information

  • calcium 50 mg
  • calories 191
  • caloriesfromfat 1 %
  • carbohydrate 9 g
  • cholesterol 234 mg
  • fat 12 g
  • fiber 1 g
  • iron 2 mg
  • protein 12 mg
  • satfat 4 g
  • sodium 426 mg

How to Make It

  1. Heat oven to 375º F. In a medium bowl, combine the oil, vinegar, tomatoes, and 1 tablespoon of chives.

  2. Arrange the bread in a single layer in a 13-by-9-inch ovenproof baking dish. Top with the prosciutto and tomato mixture.

  3. Break the eggs on top and drizzle with the cream. Bake until the whites have set but the yolks are slightly runny, 15 to 20 minutes. Garnish with the remaining chives.