Baked Egg with Prosciutto and Tomato

Evan Sung for the New York Times

You can cook this dish just as easily for a big group (as long as you have enough ramekins) as you can for one person. At 15 minutes, it’s perhaps the slowest way to cook an egg, but it’s effortless. Instead of the prosciutto and tomato, you could put chopped cooked spinach or cooked asparagus in bottom of the cup, with a little cream. Or place the egg …

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