Perfect for a summer lunch or brunch, this delicate dish is full of flavor, impressive and easy to pull together. They are especially simple if you use pre-made crêpes, which are often available in the produce section of the grocery store. The dish also lends itself to using what you have on-hand, allowing you to use your favorite cheese, greens and protein.
- 4 Crêpes
- 4 Eggs
- 1/4 cup Fresh Basil, chopped
- 1 cup fresh Baby Spinach, chopped
- 4 Slices Prosciutto
- 2 tsp Dijon Mustard
- Cheese of choice, such as Parmesan, Gruyère, Goat, Brie
- Splash of EV Olive Oil
- Dried Oregano, to taste
- Salt & Pepper, to taste
- 1 Lemon, quartered
- 1 Avocado, sliced
- Parsley, for garnish
Preheat the oven to 350-degrees F. Line a baking sheet with either parchment paper or a silpat pad.
Place the crêpes on the baking sheet. Spread a thin layer of Dijon Mustard in the majority of the center of the crepes. Next, top each with spinach, cheese, basil, salt & pepper. Drizzle just a little bit of olive oil over the greens. Add the prosciutto and then crack an egg into the center of each crepe. Fold the edges of the crepe up towards the center, enclosing the fillings. Sprinkle with a dash of dried oregano, salt & pepper.
Bake the crepes for 10-12 minutes or until the eggs are set. If the edges of the crepes start to excessively brown (a little crisp edge is ok), place a loose piece of tinfoil over the top. Remove from the oven and garnish with fresh parsley. Serve with slices of avocado and a squeeze of fresh lemon juice.