Brunch Baked Eggs with Prosciutto and Cheese


Our own recipe, this is the easiest brunch you'll ever make that looks like you spent hours slaving over it. Perfect way to take cheese and prosciutto up a notch.

Ingredients (per ramekin — one per person)

  • 1 Egg
  • A Couple of slice of prosciutto
  • Small handful of grated hard-cheese (anything to hand to taste)
  • 1 Slice of Fresh Bread
  • A knob of butter
  • Chili Flakes
  • Salt and Pepper
  • Optionally a drizzle of truffle oil (or real truffles!)
  • Some thyme to garnish


  • Switch on the oven, 210c to pre-heat
  • Butter the ramekin all over
  • Take the slice of bread and push and mold into the ramekin (dont be afraid to carefully press it into shape and flatten the edges down to meet the top of the ramekin); you should be left with a nice void in the middle of the ramekin
  • Take the prosciutto and drop it down the slides (tear it up to fit); let it spill over the edges a little (be sloppy, this is an easy brunch!)
  • Grate some cheese (a good handful to fill the middle), drop it in to the middle and be sloppy, let it drop over the edges a little too, press your thumb in the middle to ensure a sunken space for the egg
  • Sprinkle a pinch of salt and pepper over the top. 
  • Sprinkle some chili flakes (to taste); we suggest to be light handed for a little heat
  • Crack the egg in the middle 
  • Pop it in the hottest part of the oven until the edges become golden brown, the cheese caramelises, the prosciutto crisps up and the egg cooks through - in our oven this takes about 15 to 20 mins but adapt for your oven
  • Once ready - drizzle a little truffle oil over the top (of shaved truffles if you're feeling fancy!)
  • Add a pinch of salt, pepper and thyme over the top and you're done! If you've buttered up correctly you should also be able to remove it from the ramekin, but either way it tastes great
  • Enjoy

Christopher Brewer
Christopher Brewer


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