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Crêpes Milanese





Yields
Makes 2 main-dish servings

Notes: To increase servings, fill additional ramekins with more of the same ingredients.

 2 thin crêpes (8 in.)
 2 thin slices prosciutto (about 1/4 oz. each)
 2 large eggs
 6 to 8 asparagus spears (1/3 to 1/2 lb. total), rinsed and tough ends snapped off
 2 to 3 tablespoons shredded parmesan cheese
  Salt and pepper
Step 1
1

Gently fit each crêpe, dark side up, into a buttered shallow ramekin (about 4- by 6-in. oval or 4- to 5-in. round); edges will extend over rim. Lay 1 slice prosciutto smoothly over each crêpe. Crack an egg; holding close to prosciutto, pull shell apart to let egg flow gently into 1 ramekin. Repeat step for second ramekin. Set ramekins in a 10- by 15-inch pan.

Step 2
2

Bake in 375° regular or convection oven just until egg yolk is softly set, 8 to 10 minutes.

Step 3
3

Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to a boil. Add asparagus and cook just until barely tender when pierced, 4 to 6 minutes. Drain.

Step 4
4

Divide asparagus equally between ramekins, laying spears beside eggs. Sprinkle with cheese, and add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 242Calories from Fat 52
% Daily Value *
Total Fat 14g22%

Saturated Fat 6g30%
Cholesterol 315mg105%
Sodium 377mg16%
Total Carbohydrate 13g5%

Dietary Fiber 0.9g4%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.