2 eggs for each individual casserole
2 thin slices of Speck or (Boar's Head brand) Prosciutto Piccolo (per portion), cut into 1/2" x 1" strips
Tomato sauce of your choosing (I used my basic pizza sauce recipe)
Shaved Parmigiano Reggiano for topping
Large, pitted black olives for garnish (Imported)
toasted, sliced ciabatta bread for garnish
- I decided to pre-heat the sauce by placing a ladle of sauce at the bottom of each casseruola and heating them in a 400F (pre-heated) oven for 10-15 minutes (until steaming) before adding the eggs.
- Next, I broke 2 eggs each into the casseruoli, along with 1 "jumbo" sized black olive each (you can add more if you love olives, or even dice them first), sprinkled the speck (or prosciutto), and topped with some shaved Reggiano cheese.
- I then baked the casseruoli for another 8 minutes, or until the eggs glazed over and appeared nicely poached.
- To finish, I topped with more shaved Parmigiano Reggiano and a drizzle of a great extra virgin olive oil. Ciabatta toast completed the dish.
The results were simple and tasty. Lucas put way too much black pepper on his for my tastes (he sure loves things picante). Lisa thought it was a perfect birthday breakfast....
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