Curried Eggs with Asparagus, Leeks, Cheese & Herbs baked in Prosciutto lined mini casseroles
This is a small, simple and satisfying dish packed with a whole bunch of ingredients, spices and herbs. I usually make it for breakfast or brunch, but it’s great for lunch or as a dinner appetizer. Just looking above at yesterday’s photograph makes me wish that I had some right now. Here’s my recipe.
- 1 Tbsp olive oil
- 2 Tbsp chopped shallots
- ½ cup leeks, sliced thin diagonally across
- ½ cup asparagus tender stalks, sliced thin diagonally across
- 2 large eggs, well beaten
- ¼ cup half-and-half
- ½ cup low-fat shredded mozzarella or other soft cheese
- 1 Tbsp chopped oregano and thyme leaves, plus sprigs for garnish
- Salt & Pepper
- 4 small prosciutto slices, or 2 large cut in half
- Red pepper flakes, to taste
- 1 tsp or more Madras Curry Powder (my blend includes coriander, turmeric, ginger, cumin, chillies, fenugreek, cloves, anise, mustard)
Preheat a small oven to 350º F. Line two small oven proof casseroles or ramekins with the prosciutto slices, folding any extra length into the bottom of the casserole. Let the slices slightly drape over the edges; the cooking process will shrink the prosciutto and it will recede away from the sides.
Sautée the shallot, leeks and asparagus in a small skillet using the olive oil, over medium-low heat. Stir frequently and remove from heat when soft and golden, about 2 minutes.
In a mixing bowl, whisk together the eggs and half-and-half. Add fresh ground salt and pepper (about 6 grinds of each), the Madras Curry Powder, a dash of red pepper flakes, the herbs and cheeses and blend mixture well to incorporate all ingredients thoroughly.
Place the prosciutto-lined mini casseroles on a baking sheet and divide the egg mixture into each one. Transfer to the hot oven and bake for about 8 minutes, until top looks golden brown and prosciutto begins to crisp, but not too dark. Check center with a long toothpick. If too moist, cover casseroles and leave in for a couple more minutes. Optional: turn on the broiler and slightly crisp the top of the casserole content. Remove from oven, top with the herb sprigs and enjoy this sublime and classy version of ham and eggs!