Crêpes Milanese

1. 1

   Gently fit each crepe, dark side up, into a buttered shallow ramekin (about 4- by 6-in. oval or 4- to 5-in. round); edges will extend over rim. Lay 1 slice prosciutto smoothly over each crepe. Crack an egg; holding close to prosciutto, pull shell apart to let egg flow gently into 1 ramekin. Repeat step for second ramekin. Set ramekins in a 10- by 15-inch pan.

2. 2

   Bake in 375u00b0 regular or convection oven just until egg yolk is softly set, 8 to 10 minutes.

3. 3

   Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to a boil. Add asparagus and cook just until barely tender when pierced, 4 to 6 minutes. Drain.

4. 4

   Divide asparagus equally between ramekins, laying spears beside eggs. Sprinkle with cheese, and add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.