Eggs Florentine In Prosciutto Pots

Perfect For Breakfast In Bed!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 15 minutes

8 slices, Prosciutto
2 eggs
2 cups frozen chopped spinach, thawed
2 tbsp Boursin cheese (herb cheese)
2 tbsp olive oil + drizzle
Cooking Tools
2 mini spring form pans or 2 medium ramekins

Heat oven to Broil.  In a skillet on medium high heat add the olive oil and spinach, saute spinach until all moisture is evaporated.  Add in the Boursin cheese and mix until melted, remove spinach from heat.  Line the mini spring form pans with prosciutto slices from one side to the other, overlapping slices as you make your way around, creating a bowl.  Place Prosciutto in the oven for about 30 seconds to heat through.  Place spinach mixture evenly to line the bottom of Prosciutto bowls.  Push spinach to the sides as this will keep the bowls from collapsing to the center.  Create a small well in the center of the spinach and add 1 egg into the well.  Salt and pepper eggs and place under broiler until the white are cooked but the yolk will still be runny, about 4-5 minutes.  Take out of oven and let it rest for a minute before trying to remove the bowl from the pan.  Drizzle some olive oil on top of eggs and serves with crusty toast!
Cook’s Note: Be careful with the amount of salt, there is plenty of salt in the Boursin cheese and the Prosciutto.
Serves 2

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