| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 4 |
|
Thin slices prosciutto (about 4-6 ounces total) |
| 1 |
tb |
Grated parmesan cheese |
| 1 |
|
Avocado; peeled and cut into 1/2 inch slices |
| 2 |
tb |
Sour cream |
| 4 |
|
Eggs |
|
|
Salt and pepper |
| 1 |
tb |
Chopped basil |
INSTRUCTIONS
From: Claudia Knowles <KnowlesCM7@AOL.COM>
Date: Wed, 17 Jul 1996 05:18:02 -0400
Preheat oven to 450 degrees. Dot 2 ramekins with butter and then evenly
layer the prosciutto on top. Sprinkle both with the parmesan cheese.
Scatter the avocado between the two ramekins, and then dot each with sour
cream. Break 2 eggs into each ramekin and then season with salt and pepper.
Sprinkle with basil. Place the ramekins in a shallow roasting pan. Pour
boiling water into the pan to reach 3/4 of the way up the ramekins. Place
in the oven and bake until the egg whites are milky and the yolks are set,
about 10 - 12 minutes. Serve immediately.
EAT-L Digest 16 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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