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Baked Creamed Eggs

Baked creamed eggs. Photo courtesy of Sardine restaurant.

This dish is pure decadence. Eggs, Prosciutto, spinach and Gruyere cheese combine to make this a lasting Sardine favorite. Served with freshly baked baguette to soak up every last bit of perfectly cooked egg yoke. Easy enough to make at home, but timeless with sweeping views of Lake Monona. Bon Apetit!

Serves one


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  • 2 thin slices of prosciutto
  • 1 oz spinach, sautéed
  • 2 organic eggs
  • 2 oz. cream
  • 3 oz. Gruyere cheese, grated
  • black pepper


  1. Preheat over to 400 degrees.
  2. In a ceramic baking dish: layer entire dish, including the walls, with the prosciutto then the spinach.
  3. Crack the eggs into the dish.
  4. Fill with 2 oz. heavy cream and top with shredded Gruyere cheese and freshly cracked black pepper.
  5. Bake for 12-15 minutes, until the eggs are done to your liking. We prefre our yolks over medium or slightly runny.
  6. Served with sliced baguette, cut on a bias, and a salad of mixed field greens in citrus vinaigrette.

Citrus vinaigrette: combine zest of 1 orange and 1 lemon, 1 cup of orange juice, 1 tsp diced shallot, slat, pepper, and 1/2 cup champagne vinegar. Emulsify with 4 cups of canola oil

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