It’s like a taste of heaven with bites of fluffy egg whites, rich runny yolks and crispy prosciutto.


Preheat oven to 450°F (230°C).

In a large non-stick pan, over medium heat, cook prosciutto until crisp and golden brown, about 3 minutes. Let cool and chop. Set aside.

Using an electric mixer, on medium-high speed, beat egg whites to stiff peaks. Fold in ½ cup (125 mL) Parmesan and 2 tbsp (30 mL) of the mixed herbs. On a parchment paper-lined baking sheet, spoon 6 large dollops of egg mixture 2-inches (5 cm) apart.  Using the back of a spoon, press small wells into the centre of each egg cloud. Bake for 3 minutes.

Top each well with an egg yolk; sprinkle with remaining cheese, herbs, pepper and prosciutto. Bake for another 3 minutes or until egg is heated through. Serve immediately.

Tip: Try other variations like diced chorizo, shredded old cheddar or Romano cheese.

Brought to you by: Egg Farmers of Ontario