Eggs Baked With Mushrooms And Prosciutto

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 8 tablespoons unsalted butter
• 5 cups leeks, julienne ( and 1 inch of pale green part)
• 1/2 lb shiitake mushrooms or 1/2 lb button mushroom, stemmed and cut into 1/4-inch-wide slices
• 1/2 lb prosciutto, cut into paper-thin slices and cut into 1/4-inch strips
• 5 cups whipping cream
• 12 large eggs
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon salt
• fresh ground pepper
• 2 1/2 cups freshly grated gruyere cheese (about 8 oz.)
• minced fresh parsley

Recipe

• 1 using 1 tablespoon butter for each, butter two 3-quart shallow baking dishes.
• 2 melt remaining 6 tablespoons butter in heavy large skillet over medium heat.
• 3 add leeks and saute until softened,about 8 minutes.
• 4 add mushrooms and saute 5 minutes.
• 5 add prosciutto and saute 2 minutes.
• 6 spread half of mixture over bottom of each dish.
• 7 (can be prepared 1 day ahead. cover and refrigerate.).
• 8 preheat oven to 375 degrees.
• 9 whisk cream,eggs,nutmeg,salt and pepper in large bowl; stir in 2 cups cheese.
• 10 pour over vegetable mixture in baking dishes;stir to mix vegetables with cream.
• 11 sprinkle with remaining cheese.
• 12 bake until knife inserted in centers comes out clean and tops are golden brown, about 30 minutes.
• 13 cool 10 minutes, sprinkle with parsley and serve.