A delightful twist on a classic breakfast bake, combining savory prosciutto with fresh vegetables and eggs, all baked to perfection.
Preheat your oven to 180°C (350°F).
Ensure the oven is fully preheated for even cooking.
Lightly grease two ramekins and line each with two slices of prosciutto, letting the edges hang over the sides.
Press the prosciutto gently to form a cup shape.
Crack an egg into each ramekin, being careful not to break the yolk.
Crack the egg into a small bowl first to ensure no shell pieces are included.
Top each egg with diced red bell pepper and finely chopped red onion. Sprinkle with freshly ground black pepper.
Distribute the toppings evenly for consistent flavor.
Fold the overhanging prosciutto over the top of the egg and toppings.
Gently press the prosciutto to secure the toppings.
Bake in the preheated oven for 15-20 minutes, depending on your preferred egg yolk consistency.
Check the eggs at 15 minutes to avoid overcooking.
Carefully remove the ramekins from the oven and let them cool slightly before serving.
Use a towel or oven mitts to handle the hot ramekins.
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