I was house sitting at my parent’s house and there wasn’t much left in the fridge except eggs, green onion, spinach and prosciutto and some unsweetened almond milk. I thought about making an omelette but then I remembered seeing somewhere that you can use prosciutto to line ramekins it will act as a bowl for the egg. Sold!
I had no idea what almond milk would taste like in the eggs, but let me tell you, it added a hint of sweetness (ironically, because it was unsweetened) and made the eggs so soft, fluffy and smell like deliciousness.
Sometimes kitchen risks work out 🙂
Sarah Maughan – serves 1
2 slices Prosciutto (ensure of great quality and gluten-free)
1 tbsp sauteed veggies (I used green onion and spinach sauteed in olive oil)
splash of unsweetened vanilla almond milk
1 small ramekin (or more for more recipes)
1. Preheat oven to 350F
2. Line a mini ramekin with prosciutto in an “X” form and fold over into the inside on a slight diagonal to make into a cup. Ensure no parts are hanging on the outside of the ramekin and that no holes are in the “cup” you make.
3. Bake for 10 minutes until crispy
4. Sautee veggies if you haven’t already
4. Mix eggs in a small bowl with the unsweetened almond milk and sauteed veggies, and pour into the lined ramekin, sprinkle with black pepper and bake until cooked through which is approximately 15 – 20 minutes.