Eggs Baked With Mushrooms and Prosciutto

"These creamy eggs have a rich flavor and souffle-like texture. A good part of the recipe can be completed the day before. Recipe is from a December 1988 issue of Bon Appetit and were featured as part of "A Festive Champagne Brunch"."
 
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Ready In:
1hr 15mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Using 1 tablespoon butter for each, butter two 3-quart shallow baking dishes.
  • Melt remaining 6 tablespoons butter in heavy large skillet over medium heat.
  • Add leeks and saute until softened,about 8 minutes.
  • Add mushrooms and saute 5 minutes.
  • Add prosciutto and saute 2 minutes.
  • Spread half of mixture over bottom of each dish.
  • (Can be prepared 1 day ahead. Cover and refrigerate.).
  • Preheat oven to 375 degrees.
  • Whisk cream,eggs,nutmeg,salt and pepper in large bowl; stir in 2 cups cheese.
  • Pour over vegetable mixture in baking dishes;stir to mix vegetables with cream.
  • Sprinkle with remaining cheese.
  • Bake until knife inserted in centers comes out clean and tops are golden brown, about 30 minutes.
  • Cool 10 minutes, sprinkle with parsley and serve.

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