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Baked Eggs with Spinach, Asparagus, and Prosciutto
Serving Size : 4
1 (10-ounce) round loaf crusty bread (1 small loaf)
2 ends removed, the rest cut into 4 thick slices
3/4 pound asparagus, tough ends snapped off
and discarded, cut into 2-inch pieces
1/4 pound thin-sliced prosciutto |
1/4 pound Gruyère cheese,
grated
1( 10-oz.)) package frozen chopped spinach, defrosted,
drained, squeezed dry
4 eggs
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper |
Heat the oven to 450º F. Put the bread on a baking
sheet and toast in the oven, turning once, until lightly browned, about
5 minutes in all. Transfer to an oiled baking dish.
Meanwhile, bring a medium pot of salted water to a boil.
Add the asparagus and cook until tender, about 5 minutes. Drain, rinse
with cold water, and drain thoroughly.
Using your fingers, make a depression in the center of
each slice of bread. Arrange one or two slices of prosciutto around the
edge of each slice of bread. Reserve 2 tablespoons of the cheese.
Press a quarter of the remaining cheese into the center
of each slice of bread. Top the cheese with the spinach, and then surround
that with the asparagus. Break an egg into a small dish. Carefully slip
the egg into one of the spinach nests. Repeat with remaining eggs. Sprinkle
the eggs with the salt and pepper and the reserved cheese. Bake, covered,
until the egg whites are just set, 10 to 15 minutes.
Per serving: 460 Calories (kcal); 18g Total Fat; (35%
calories from fat); 31g Protein; 42g Carbohydrate; 238mg Cholesterol; 1534mg
Sodium
Food Exchanges: 2 1/2 Grain (Starch); 3 Lean Meat; 1
Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Bake the eggs, in their nests of crusty bread,
until the whites are just set. When you cut into the egg, the still liquid
yolk acts as a sauce.
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