optional: 1 tsp extra virgin olive oil, for drizzling
Directions
Preheat the oven to 375 F.
Heat a mini (individual-sized) cast iron pan on the stove over medium heat. Carefully lay the prosciutto slices so they line the sides and bottom of the pan. You can totally put an extra piece in there if you’d like.
As soon as the bottom starts to crisp up (this should take about 20-30 seconds), carefully crack your three eggs in the middle of your prosciutto nest. Sprinkle your chopped herbs on top.
Pop it in the oven and cook for about 4-6 minutes, until the eggs are cooked to your liking. I did 5 minutes for the picture above and only one of the yolks was still a little runny. Keep an eye on them or they’ll overcook fast!
Pull it out when your timer is up and test your eggs. If they’re ready, season with one or two grinds of garlic salt on top. Don’t use too much - the prosciutto is already salty.
Top with avocado slices and a drizzle of extra virgin olive oil, if desired.
Eat straight out of the pan!
Notes
*you can substitute the tiniest pinch of sea salt + garlic for Trader Joe’s garlic salt.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/baked-eggs-in-prosciutto/