Spicy Baked Eggs with Fiddleheads & Prosciutto are savory and delicious…a taste of spring in every bite!
This is a wonderful meal fit for Mom…
…and for all the people who mother…folks who make a positive difference in the life of a child. We know these people – the grandmas, the aunties, the favorite teachers, the good friends, the coaches, the women and men who mother and nurture and contribute to the growth of a person…
Baked eggs all around!
I had the idea to share a breakfast recipe for Mother’s Day. Simple and homey spicy baked eggs with fiddleheads and prosciutto along with a bottomless cup of coffee, throw in the Sunday paper and stimulating conversation, and we have the makings of a meal that can’t help but ease us into the day.
So who has cooked with fiddleheads? This was actually my first time. Dom and I were in Placid last weekend, and as a result of a grocery excursion that Dom took, fiddleheads became part of our life. He didn’t pick them up on his first visit, but he came home and described what I quickly knew to be fiddleheads. He said he eyed these thin, curled, scroll-y looking vegetables…which, by the way, is where their name originates – they look like the scrolled head of a violin…they are the furled fronds of young ostrich ferns.
I’ve seen them on social media and have always been intrigued…and now they were within my reach. Their season is short, making it important that we jump on it, so back to the store Dom went. How sweet is this guy?!
My original plan was to make baked eggs with asparagus and prosciutto, which you could also do, but once this new ingredient became possible – I decided to fiddle around (no pun intended…well, maybe a little) with the recipe.
When preparing fiddleheads it’s important that you clean them very well. They are the fronds of forest ferns, so it’s imperative you clean ‘the forest’ out of them. I heard that in one of the instruction videos and got a kick out of it. I trimmed the ends and plummeted them in a bowl of water multiple times, making sure they were forest free. (Ha! That never gets old!) I would describe their flavor as earthy in the way a mushroom is, though they don’t taste like a mushroom. I’d say they’re on their way to tasting like asparagus…just shy of it. After boiling them for about 5 minutes, I fried them up in a little olive oil and crushed garlic.
The combination of fiddleheads, crispy prosciutto, yolk-y eggs and Sriracha mayo (Were you wondering where the ‘spicy’ came in?) work together to create a lovely, springy dish.
I used multiple vessels for this post to show the versatility of baked eggs. You can load up your ingredients in muffin tins if you’re feeding a crowd; or use small crocks with one or two eggs for individual servings.
Of course no egg dish is complete without toast.
Dollop your eggs with a nice spoonful of Sriracha mayo – and you’ve got yourself a meal!
Happy Mother’s Day, my friends!
Two years ago: Italian Farro with Chickpeas and Tomato Sauce
Three years ago: Italian Stuffed Peppers
Four years ago: Breakfast for Dinner
- Butter for the vessels
- ¾ lb. fiddleheads
- 1 Tbsp. olive oil
- 1 - 2 cloves garlic, crushed
- 8 strips prosciutto, crisped up
- 8 eggs
- Kosher salt & cracked black pepper, to taste
- Sriracha Mayo
- 3 Tbsp. good mayonnaise plus 1 Tbsp. Sriracha sauce, combined
- Preheat oven to 400 F.
- Butter individual crocks or the cups of a jumbo muffin pan. Set aside.
- Thoroughly clean and trim the fiddleheads then cook in a medium sized pot of salted boiling water for about 5 minutes. Drain and dry, then place in a large frying pan with olive oil and crushed garlic. Cook for 7 - 8 minutes.
- In the final minute or two of cooking, add the prosciutto to the pan to crisp up.
- Add one or two slices of crispy prosciutto to the bottom of each vessel, add a couple fiddleheads, then crack an egg or two over each one.
- Season with salt and pepper.
- Place in the oven for 8 - 10 minutes until whites are cooked and yolk still soft.
- Serve with Sriracha Mayo and Italian toast.
For your pinning pleasure!