| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 25 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 2 cups water
- 2 tablespoons butter, softened
- 8 eggs
- Salt and freshly ground black pepper
- 1/4 cup cream
- 1/4 cup freshly grated Parmesan
- 1 1/2 ounces prosciutto (about 4 slices), cut in 1/4-inch strips
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 1 red pepper, seeds and ribs removed, cut in 1/4-inch strips
- 1 green pepper, seeds and ribs removed, cut in 1/4-inch strips
- 1 clove garlic, minced
- 1 (14 1/2-ounces) can diced, peeled tomatoes, drained
- 1/2 teaspoon red pepper flakes, optional
- 1 tablespoon chopped fresh basil leaves
Instructions
- Special equipment: 4 (1-cup) capacity ramekins
- Preheat the oven to 375 degrees F. In a small saucepan, bring 2 cups water to a boil.
- Smear the bottom of each ramekin with the butter. For each serving, crack 2 eggs into a small bowl or dish, being careful not to break the yolks, then slide into a prepared ramekin. Season with the salt and pepper, drizzle with 1 tablespoon of the cream, and sprinkle with 1 tablespoon of the Parmesan. Set the ramekins into a medium-sized glass or ceramic baking pan, allowing at least 1 inch of space between dishes. Transfer to the bottom rack of the oven and pour the boiling water into the baking dish, being careful not to splash any hot water into the ramekins. Cover with a sheet of aluminum foil and bake 8 to 12 minutes, until the whites are set but the yolks are still soft and a bit runny. Prepare the piperade while the eggs are baking.
- In a large skillet over medium heat, cook the prosciutto in the olive oil until beginning to crisp, then add the onion. Saute until lightly golden, then add the red and green pepper and cook until the strips just begin to soften. Add the garlic and cook 30 seconds to 1 minute, until fragrant, then add the tomatoes and red pepper flakes, if using. Allow the mixture to stew over medium-low heat until liquid has evaporated and the tomatoes are heated through. Check for seasoning and add salt and pepper. Off the heat, add the basil. Divide between the ramekins (you will have extra) and serve on a small plate, piping hot.
- This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 394 |
| Total Fat | 30 g |
| Saturated Fat | 13 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 372 mg |
| Sodium | 1022 mg |
Reviews
I made this recipe for the first time when Amy was on the show. I hadn’t made it in a long while and had been thinking about the wonderful Piperade. Googled the recipe and made the piperade again, it’s as good as I remember it! I just used regular bacon in place of the prosciutto.
Recipe is a wonderful blank slate. Eggs and cream in a dish — you can go in any direction — breakfast, dinner, appetizer, dessert.
Instead of using the oven, I placed it in a pan of simmering water with a towel on the bottom and simmered for about 12 minutes.
All my kids LOVED this recipe, but especially my daughter. She is a dancer and a preteen and needs to eat healthy, protein rich meals, especially in the AM. This was a TOTAL winner in her book. She now can make it herself and we all love it! It does take us much longer than the time Amy gives to make them, but it is worth it.
Easy to prepare and absolutely delicious! I can describe this dish in 3 words:
FAB – U – LOUS!!!
FAB – U – LOUS!!!
I only made the egg part of this dish, but it was simple and very good.
My family loved it and it has gone on our list of family favorites.
I made this for breakfast this morning and it was simply scrumptious! I did take the note from other reviews that i might have to cook it twice as long and it proved to be true.
The Piperade was so divine! I did substitue a shallot instead of a regular onion. Very Yummy. My husband and I Loved it! We will definitely make this again!
The Piperade was so divine! I did substitue a shallot instead of a regular onion. Very Yummy. My husband and I Loved it! We will definitely make this again!
I just made these this morning and I just have to say that they are the most simple yet elegant egg recipe I’ve ever come across. I love French cooking but have never encountered this dish until now. What a great alternative to the usual boring egg options! I like boiled eggs but hate to peel off the shell. These are similar but you get to add flavors and you there’s no shell peeling necessary. I added some snipped chives to the top and it smelled awesome in the oven and provided a delicate onion-y taste. I did have to increase the baking time to twice what is called for in the recipe to achieve the correct consistency, though. Thanks, Amy! I really, really hope you win!!!
followed recipe to the “T”…eggs needed to be cooked twice as long as instructed and the flavor wasn’t worth it…plain eggs are better!
To the person that rated this as “Yuck” obviously has personal issues. His/her French experience should not reflect to Amy’s cooking. He/she needs to see a therapist. Do not come and rate a recipe when you have nothing but hatred and prejudice in your heart. I think you are pathetic.
Best of luck Amy. Your recipes are great and you look great on TV.
I loved the eggs! Creamy, heavenly and not too eggy. The name is pretty fancy, but I think that adds to my feeling of accomplishment. Hey, who knew I could be a french chef!?! Great job Amy, I hope you win!