Eggs Baked With Mushrooms and Prosciutto
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 8 tablespoons unsalted butter
- 5 cups leeks, julienne (white and 1 inch of pale green part)
- 1⁄2 lb shiitake mushrooms or 1/2 lb button mushroom, stemmed and cut into 1/4-inch-wide slices
- 1⁄2 lb prosciutto, cut into paper-thin slices and cut into 1/4-inch strips
- 5 cups whipping cream
- 12 large eggs
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- fresh ground pepper
- 2 1⁄2 cups freshly grated gruyere cheese (about 8 oz.)
- minced fresh parsley
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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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas