Baked Eggs with Prosciutto and Gruyere

Around this time of year, a lot of attention is placed on cookies and treats or elaborate holiday dinners. But don't forget about breakfast. Especially when guests are coming and going, it is nice to have a delicious, casual (but surprisingly elegant) brunch that it is just as easy to whip up for one as it is to make for ten: baked eggs with prosciutto and gruyere.

Prosciutto is draped over a ramekin, topped with an egg, drizzled with a few tablespoons of cream, and sprinkled with cheese. Bake for just 10 to 12 minutes and you have something so good, you can't believe you spent that little time preparing it.

This recipe is a spinoff of one I found in my most recent favorite cookbook: Heartland by Judith Fertig. This is a large and lavishly photographed cookbook that celebrates the food of the Midwest, where -- they say -- farm-to-table isn't a movement, it is a way of life. There are tons of tempting recipes in here, and these baked eggs were a huge hit for me.

Baked Eggs with Prosciutto and Gruyere

• 4 to 8 slices prosciutto

• 4 large eggs

• 4 tablespoons cream

• 1/4 cup grated gruyere

• freshly ground back pepper

1. Preheat the oven to 375 F. Line 4 ramekins with prosciutto so the bottom and sides are almost completely covered. Crack an egg into each prepared ramekin. Drizzle 1 tablespoon cream on top of each egg and sprinkle each with 1 tablespoon cheese. Season with pepper.
2. Place ramekins into the center of oven and bake for 10 to 12 minutes, or until the whites are set and the yolk is done to the desired firmness. (Sarah likes hers completely hard, so she let hers go a few minutes longer.) The eggs will continue to cook after you remove them from the oven, so underbake them slightly. Serve immediately. Serves 4.