Baked Eggs Layered with Broccoli Wrapped in Prosciutto

by Vashte on May 27, 2013

I posted these on my instagram page and they were a hit to look at- not to mention a hit for me to have in the fridge! Simple, easy and really good for you! Great to have on hand as a snack; or add a salad/steamed veges and voila! You have a fast healthy meal! Here is how to make Baked Eggs Layered with Broccoli wrapped in prosciutto….Baked Eggs This tasty little morsels can be whipped up in a flash. The whole family will love them and noone will know how healthy they are..unless you tell them!

What you need:

Eggs – I use organic free range eggs. I choose ORGANIC free range eggs as I prefer my chooks not to have three heads and actually be able to use their legs to support their bodies. WeBaked Egg Prep are eating what they produce and if the source is sick, that which it produces is likely to be sicker still. I eat a lot of eggs, so I want to keep them as good as they can get.¬† I stay away from ‘cage eggs’ and regular ‘free range’ eggs. Most ‘free range’ eggs available are from chooks who may only be freed for as little as 5 minutes per day and kept in factory farm conditions the rest. Be aware of the Madness of Marketing.

Coconut Oil – to grease the muffin tin. I prefer Coconut Oil to pretty much all other oils. It is a stable oil to cook with, and I love the flavour. Coconut Oil comes with a plethora¬† of great qualities for use inside and outside the body. It’s great stuff!

Muffin Tray – to cook your tasty morsels in!

Prosciutto Рor any other lining you personally like. Use bacon if you like bacon. Use a vegetable if you prefer no meat- like a spinach leaf. Whatever you use it will act as the cup, or case.  Make sense?

Fresh vegetables finely chopped. I used brocolli and tomato in this batch. Use can use whatever you like. I found the tomato a bit ‘wet’ so won’t do tomato again. You could saute some onions, add garlic, pesto, cheese- whatever you like with your eggs!

How to Make It Work

Simply heat the oven to 150C. Grease your muffin tray with coconut oil so the casing does not stick- Alternatively use muffin paper cups. Now line each cup -sides and base with your chosen casing- in this instance I used prosciutto. Add a sprinkling of veges/pesto or whatever you might like with your eggs, then crack open an egg per muffin space. Season as you see fit -I use Himalayan Salt, pepper and cayenne pepper, and sprinkled goats cheese feta over some. Bake in the oven forBaked Eggs approx 15 minutes.

Voila- you have bundles of joy to eat straight away, refrigerate or freeze!

To remove them from the tray, I use a small spatula to get underneath. As they cook they come away from the edge so are pretty easy to remove. Alternatively you can use the ‘new and improved’ silicone trays. I have not cooked with these, and am not sold on their health benefits to date; but I have not researched into them.

These make great healthy options as finger foods to a party, kids food, a great protein based snack on the run, breakfast, lunch or dinner!! I love versatile fast healthy food!

Let me know how you go and what you do to stamp your style on these little gems!!!

xx Vashte xx

xx One life Live it Well xx

 

 

 

 

{ 2 comments… read them below or add one }

Antoinette June 10, 2013 at 3:35 pm

Yummmmm – just made 6x of these to use up some bacon and some green veges – eaten two as were so delicious and will use for snacks at work over next 2 days – thank you xxx

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Vashte June 11, 2013 at 4:47 pm

HI Antoinette!!
Thanks for posting your picture on facebook!! Yours looked delicious!!! I love them as snacks too. Nutritious and they fill that gap just when you need it filled!!! I am glad you enjoyed these!!! xx

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