Serves 8| Hands-On Time: | Total Time:
- Heat oven to 375° F.
- In a medium bowl, combine the oil, vinegar, tomatoes, and 1 tablespoon of the chives.
- Arrange the bread in a single layer in a 13-by-9-inch ovenproof baking dish. Top with the prosciutto and the tomato mixture.
- Break the eggs on top and drizzle with the cream. Bake until the whites have set but the yolks are slightly runny, 15 to 20 minutes.
- Sprinkle with the remaining tablespoon of chives.
- Per Serving
- Calories 191
- Calcium 50mg
- Carbohydrate 9g
- Cholesterol 234mg
- Fat 12g
- Fiber 1g
- Iron 2mg
- Protein 12mg
- Sat Fat 4g
- Sodium 426mg
What does this mean? See Nutrition 101 .
Make it a meal: Serve the eggs with arugula tossed with crumbled blue cheese, roasted almonds, olive oil, and red wine vinegar.