Baked Eggs with Spinach Asparagus and Prosciutto
Ingredients
- 1 small round loaf crusty bread (about 10 ounces), 2 ends removed, the rest cut into 4 thick slices
- 3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
- 1/4 pound thin-sliced prosciutto
- 1/4 pound Gruyère, grated
- 1 10-ounce package frozen chopped spinach, defrosted, drained, and squeezed dry
- 4 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
Instructions
Baked Eggs with Spinach, Asparagus, and Prosciutto serves 4 original recipe by Food & Wine.
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