Doesn’t that name just sound all fancy? Saying it makes me feel all sophisticated and what not. I feel like I should be in some elegant dining room admiring fine china on display while a guy in a cute little tux and an accent is serving this meal to guests on a silver platter. Okay, maybe not quite that fancy, but you catch my drift. Maybe it’s the prosciutto that gives it that fancy feeling. Who knows. Maybe I’m just being a weirdo who gets over excited about experimenting with new ingredients. That’s probably a little more accurate. Either way, the recipe is doggone delicious. The combination of ingredients is out of this world. It’s so good, in fact, that you might even catch yourself singing,”Glory, glory HALLELUJAH!” after taking bite number one. It could happen… You’d actually be surprised at just how easy it is to make, which you know is the way I roll around here. You will also notice that I didn’t go too specific with measurements of ingredients because honestly, I didn’t measure much. I fit as much of each ingredient in my ramekins as I would want to eat. For example, I LOVE cheese. Therefore, I made sure I had plenty of extra room for more cheese. Hopefully that makes sense.
Now whip out your best foreign accent and get out your silver platter because this is a recipe you’re going to want to serve to folks.
sliced prepared polenta, about 1/2 in. thick (or substitute with prepared grits-either way is magnificent)
thinly sliced prosciutto
shredded cheese (I used a four cheese blend – Asiago, Fontina, Parmesan, and Provolone)
organic purple kale, shredded
organic brown eggs
non-stick cooking spray
Preheat oven to 425 degrees.
Lightly spray ramekins with non-stick cooking spray.
Place two polenta slices in each ramekin.
Next add some kale on top.
Take one slice of prosciutto per ramekin and layer on top of the kale.
Sprinkle a generous amount of cheese.
Crack an egg on top.
Season with sea salt and pepper.
Top with more cheese.
To stabilize ramekins while cooking, place on baking sheet and cook for about 18 minutes, or until cheese is bubbly.
Let cool slightly before eating.