Baked Eggs with Onion, Lettuce, Tomato, Prosciutto and a Guacamole Topping

Baked Eggs with Onion, Lettuce, Tomato, Prosciutto and a Guacamole Topping (Serves 1-2)

I come home from Cherith Farms on Saturday mornings with three grocery sacks full of veggies and two cartons of eggs. Veggies like cabbage, beets, or turnips are okay in the refrigerator for a few weeks, but fresh greens may spoil after a week, so I eat my kale, chard, spinach, bok choy, and beet greens as fast as I can. This past week, the only greens I had left by Friday morning were lettuce.

Lettuce makes a good wrap for hamburgers or sliders and as something fresh and green to go with tuna salad, but in a pinch, it works like other fresh greens in my favorite breakfast – baked eggs with a guacamole topping. Lettuce is bland in comparison to kale or chard, but I wanted some kind of fresh greens in my breakfast, so I used it. I was afraid cooking it would make the lettuce taste bad, but the dish turned out as tasty as ever, although the lettuce was not very noticeable.

Prep and Cook Time: 25 minutes

Ingredient list:

4 fresh eggs
1 ripe avocado
1 small sweet yellow onion
1 big handful of fresh lettuce
1 can of diced tomatoes (I used Muir Glenn’s fire roasted with Green Chilies)
1 or 2 slices of prosciutto
1 lime or lime juice in a bottle
Extra virgin olive oil
Dried basil
Garlic powder
Turmeric
Salt

Directions:

Pre-heat oven to 400 degrees. Chop onion into bite-size pieces. Coat the bottom of a large skillet generously with olive oil over medium heat. Add a handful of onion to the skillet and save the rest in an airtight container in the refrigerator. Tear lettuce into bite-size pieces and add to the hot skillet to wilt. Open can of tomatoes and add one-third to one-half of the can to the skillet, saving the rest in an airtight container. Cut 1 or 2 slices of prosciutto into bite-size pieces and lay pieces on top of vegetables in the skillet. Crack 4 eggs into a bowl and whisk until well mixed. Add a dusting of salt, garlic powder, and turmeric, and a generous amount of dried basil, and whisk until well mixed. Pour the eggs over the vegetables in the skillet and transfer skillet to the hot oven. Let bake 10 minutes. The eggs should be well set and firm to the touch after 10 minutes. Meanwhile, cut avocado in half and remove pit. Make a series of cuts in the flesh of the avocado, slicing it north and south. Scoop the flesh out into a bowl and add a splash of lime juice. Mash the avocado with the lime juice with a fork. When eggs are done, work the edges free from the skillet with a fork and then slide the eggs and vegetables from the skillet to a plate. Spread the guacamole over the top of the baked eggs. Enjoy!

Notes: I keep a bottle of pure lime juice in my refrigerator because it lasts longer than fresh limes and requires less work.

You could probably make a good topping with just half of one avocado, but when I eat a whole one, I am almost never hungry until after I finish my workout in the middle of the day.

I can just barely eat this dish by myself when I make it with 4 eggs and I am a big eater. Make it with 6 or 8 eggs and you could easily feed several people or create leftovers.

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One Response to “Baked Eggs with Onion, Lettuce, Tomato, Prosciutto and a Guacamole Topping”

  1. Tom, I’ve just started getting into baked eggs. This looks like a good recipe. I’ll give it a go this weekend while it is raining hard outside and I’m stuck indoors…..although a good book will help me while away the time.
    Michelle

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