Grilled Eggs with Prosciutto and ParmesanSteven Raichlen
Grilled Eggs with Prosciutto and Parmesan
- Active Prep: 10 minutes
- Grill Time: 7 to 10 minutes
- Yield: Serves 4
- Method: Indirect grilling
- Equipment: 1 cup wood chips or a couple of wood chunks (optional)
- 4 thin slices prosciutto
- 4 tablespoons butter or extra virgin olive oil
- 8 large eggs (preferably farm-fresh eggs and/or organic)
- 1/4 cup heavy (whipping) cream
- 4 ounces (1/2 cup) grated Parmigiano-Reggiano, gouda, cheddar, or other cheese
- 1/2 cup bread crumbs, preferably toasted in extra virgin olive oil
For the grilled bread (see Note below):
- 1 baguette, thinly sliced on the diagonal
- 1/4 cup melted butter or extra virgin olive oil
Step 1: Set up your grill for direct grilling and heat to medium-high (400 degrees).
Step 2: Lightly brush the prosciutto on both sides with a little extra virgin olive. Place them directly over the fire and grill until crisp, 1 to 2 minutes per side. Transfer to a wire rack to cool.
Step 3: Grease a heatproof skillet or baking dish with half the butter or olive oil. Crack in the eggs. Drizzle the cream over them. Break the prosciutto into pieces and distribute on top. Sprinkle with the cheese and breadcrumbs. Dot the tops of the eggs with the remaining butter or olive oil.
Step 4: Place the skillet with the eggs on the grill away from the heat. Add the wood chips (if using) to the coals or place in the smoker box of your gas grill. Indirect grill until the crumbs are browned and the eggs are just set, 7 to 10 minutes. (The yolks should remain a little runny in the center.) Serve the eggs at once with strips or slices of grilled toast.
Note: To make the grilled bread, lightly brush the slices on both sides with extra virgin olive oil or melted butter. Grill until toasted, 1 to 2 minutes per side.
Our thanks to the sponsors of Project Fire Season 1:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2018 Barbacoa, Inc.