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!
Buon Appetito!
One year ago: Boozy Root Beer Float with No-Churn Vanilla Bean Ice Cream
Two years ago: Italian Farro with Chickpeas and Tomato Sauce
Three years ago: Italian Stuffed Peppers
Four years ago: Breakfast for Dinner
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Spicy Baked Eggs with Fiddleheads & Prosciutto
- Category: Breakfast
Ingredients
- Butter for the vessels
- 3/4 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
Instructions
- 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.
- Enjoy!
For your pinning pleasure!
CIAO!
This looks like a weekend breakfast dream, and the photos are absolutely stunning!
It was pretty dreamy! Thank you for your kind words, Kari!
I’ve never baked eggs before. This is so exciting. Because when fiddlehead season is over I’m replacing them with asparagus. And might even have to add some slivers of red pepper, just for color. And the idea of topping this off with a spicy mayonaisse or aioli sauce is just too terrific. I love fiddleheads. Wish they were around longer. Cheers!
Red pepper would be perfect! I hope you try baking your eggs – I think you’ll love them! Thank you, dear!
Glad u decided to fiddle around ?. We have fiddleheads and they’re my favorite plant, haven’t eaten them though. These spicy eggs look amazing and I love the Siracha mayo!!
Hahah! Me too! Thanks so much, Stacey! xo
I love spicy baked eggs. I have never had fiddleheads, but I am sure it tastes awesome with prosciutto. I am actually very hungry after seeing this. YUM. Have a nice weekend. 🙂
It’s a nice dish!! Thank you, my friend! 🙂
Hey Annie! This is my first time on your blog. And it’s beautiful! I have never cooked with fiddleheads either. I just saw them at the store the other day. Now I know what to do with them!
Hi Stacy! So nice to meet you! Thanks for stopping by with such kind words! I’d love to know what you think, if you try them! Have a great weekend! 🙂
Annie! I love, love, love baked eggs, but have never tasted fiddleheads! I AM intrigued! I must taste this soon!! your pictures are just lovely! Have a great day my friend
I was intrigued, too! They are a fun ingredient, that’s for sure! Thanks, dear!!
I love this breakfast dish! Fiddle heads and ramps are awesome to work with whenever you can get some. So lucky that you live in an area where they can be foraged easily! I love the small muffin sized ones you made so cute and inviting!
Hope you have an awesome Mother’s Day every day Annie!
I am so lucky….and even more lucky that I wasn’t the one doing the foraging! 😉 Thank you for your kind words my friend! xo
I’ve never cooked with fiddleheads but they’re just so pretty that I’m really intrigued. Thank you for the tip to clean the forest out of them; I tend to be lazy about cleaning veggies so this is necessary info for me :). This is total breakfast perfection, Annie! Have a great rest of your week and an amazing Mother’s Day!
Clean the forest out! You’ll be glad you did! 😉 I think you’ll really like this dish, my friend! Have a lovely weekend!
I am loving how gorgeous those fiddleheads are! I never cook with them but they make for some beautiful shots. Happy Mother’s Day to you!
Aren’t they beautiful?! Thank you so much, my friend! Happy Mother’s Day!
What a perfect egg dish! Love the combination of fiddleheads and prosciutto. A great flavour combination. Fiddleheads are super easy to find here right now, so I will definitely be trying this one 🙂
Thank you so much, Jennifer! It was fun to work with fiddleheads. I found that all the flavors surrounding were a nice complement to their subtle flavor! Have a lovely weekend, my friend!
A breakfast fit for a queen Annie! I have never cooked with fiddleheads, but I’ve seen them at the market. I need to get a move on this recipe before they’re gone. Happy Mother’s Day Annie. I hope you relax and enjoy the day!
I have an idea – we’ll begin with this savory dish and end with your gorgeous fritters! Happy Mother’s Day, Mary Ann! 🙂
YES! Baked eggs ALL around!! These are so fabulous, Annie!!! I’m loving that they are spicy, but those fiddleheads and proscuitto are everything!! These are so perfect for Mother’s Day, but in all honestly, I want this every day for breakfast, because these are guaranteed to get your day started right! Pinned! Cheers, dear! xoxo
p.s. hope you have a wonderful Mother’s Day!
Baked eggs are so easy to prepare but feel like a real treat! Am I right? I could eat them everyday, too! Have a lovely weekend, my friend! Hope you’re not too busy with the move! xoxo
I’m so glad that you ‘fiddled’ around, Annie 😉 Honestly. this post is full of little gems that just make me smile. If you compare them to mushrooms/asparagus, I know I’m going to love them. I’ve never worked with these before, either. And Don was definitely the sweetest to go back and get them for you. I love everything about this dish and that sriracha mayo is perfect! Love the little kick! I can definitely see myself curling up with this on Saturday/Sunday. Pinning and looking forward to trying. Have a wonderful mother’s day weekend, my friend! xoxo
I tell you what – the little kick of the Sriracha pulls the entire dish together! Like the perfect piece of jewelry to finish an ensemble! Have a wonderful weekend, my friend! Hopefully the weather will be kind! xoxo
And sorry for the typo – Dom, not Don 😉
Hahaha! You’re so cute! Funny story – When I first started dating Dom, my sister was dating a guy named Tim; and in my mom’s haste to get a story out sometimes, she would combine their names and call Dom Tom and Tim Dim! hahahah! Thanks for unearthing that memory for me! xo
Haha- I guess she was too excited – happens to all of us sometimes, doesn’t it 😉 ? Funny how little things can trigger a memory…happens to me a lot too with dreams too – all of a sudden something will happen or someone will say something and then I think ‘OMG- I dreamed such and such last night’ 🙂 xoxo
Oh my gosh – that kind of stuff happens to me all the time! And the dreams…oh yes! My daughter and I are lucky that we remember our dreams – and we love trying to interpret them! hahha! It’s a favorite past-time! 🙂 xoxo
It’s been WAY too long since I’ve had baked eggs, so I need to change that! And what a clever idea to use fiddle heads! I’ve never cooked with them, but I remember seeing them a long time ago and laughing at the name! 🙂 This sounds like the perfect meal for mom!
Aren’t baked eggs so luxurious? When I saw that our grocer had the fiddleheads, my wheels got turning. They’re funny little things… Thanks, Gayle! Have a wonderful weekend, my friend!
I’ve never cooked with fiddlehead ferns. I think I had some ostrich ferns but I believe I used Round-up on them. They were being invasive around my hosta so I took care of them. *Oooops* I could have eaten them? Well, once we get home I’ll take a look and see how they are.
Do you think if I show Hubby the pictures of your dish he’d make it for me??He loves making Sunday breakfast — 🙂 Happy Mother’s Day xoxo
No fiddleheads? No worries… Asparagus will do! Happy Mother’s Day, my friend! xoxo
I love that you have used fiddle heads! They are so underrated – I havent cooked with them since I lived in New Zealand. This is such a gorgeous breakfast and just what my maman would ask for or mothers day (no cake for her, she would eat a plate of this over one of my cakes any day of the week). Thanks for sharing x
I’ll make your maman these eggs and you make me one of your cakes! How’s that sound? 😉 Thanks for stopping by with a kind word, my friend! xo