I had some prosciutto in the fridge that was begging to be used, so I decided to make these yesterday morning. They are soooo simple to make and look quite impressive, I’d recommend serving them in their ramekins and people can tip them out if they want to – I ate mine from the ramekin and it was fine. The one I tipped out looked quite messy. I served them with toast, but next time I do them I’ll slow roast some roma tomatoes and sprinkle them with oregano and basil. I think they’d go together beautifully. I thought about making Hollandaise Sauce as well, but my jeans are already getting tight!
I sent a certain someone down to the supermarket last night to get the pure cream, and they returned empty handed…well, not quite as they picked up creme fraiche and the Philadelphia cooking cream as apparently pure cream was nowhere to be seen. Funnily enough, there it was this morning in the supermarket…lots of it!! Anyway, I used the Philadephia cooking cream as it had less fat. It was ok and certainly tasted good, but there was a bit of water in the bottom of the ramekins and this might have been caused by the cooking cream. I’d squeezed out the spinach pretty well, so I don’t think that was the culprit.
Dani has done the recipe for 10 breakfast baskets at once, but I just did the three, and scaled down the quantities. I put them on the bottom tray of the varoma and propped them up with egg rings again. Dani didn’t mention propping them up in her recipe, so I’m not sure if I did the right thing… I cooked them for the length of time for soft and they were definitely on the hard side. So if you’re doing them, keep an eye on them if you want them to be soft and runny in the middle.
You might also want to not be so generous with the salt when you add it, as the prosciutto makes this a pretty salty dish without adding any extra. I’m a salt fiend and it was fine for me, but other people might find it a little overpowering.
These would be great to cook if you were expecting large numbers of people for a breakfast or a brunch. They could be prepared earlier and then stuck in the varoma for cooking just before serving. Just make sure all your ramekins will fit in the varoma at once, and make sure the steam can get through.