Egg, Onion and Prosciutto Bread Bowls

Egg, Onion and Prosciutto Bread Bowls

  • 4 small round loaves of bread or baguettes, 6 ounces each
  • 1 teaspoon olive oil
  • 8 slices prosciutto
  • 4 eggs
  • 1 small shallot, diced
  • 1/4 cup nonfat Greek yogurt
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup grated cheddar cheese, or cheese of your choice
  • 1 green onion, green and white parts, sliced
  • salt and pepper

Preheat the oven to 350 and line a baking sheet with foil.  Slice the top 1/3 off each loaf of bread and scoop out the inside, leaving about a 1-inch thickness all around.  (Save the leftover bread to make your own bread crumbs later.)  Set the bread bowls on the foil.

In a large skillet, heat the olive oil over medium heat.  Add the prosciutto and cook until browned and crispy.

In a bowl, whisk together the eggs, diced shallot, yogurt, parsley and grated cheese.  Season with salt and pepper.

Place pieces of the crispy prosciutto inside each of the bread bowls.  Pour in the egg mixture, dividing between each bread bowl.  Sprinkle the tops with the green onions.

Cover with foil and bake at 350 for 35 minutes.  Remove the foil and bake for an additional 10 minutes, or just until the eggs are set.  Let sit for 5 minutes before serving.

Yields 4 servings

WW Points Plus Value:   7 points per serving

Recipe from Curly Girl Kitchen