Preheat oven to 375 degrees. Butter ramekins.
Line each ramekin with two pieces of prosciutto, laying them in a cross in the bottom of the dish and allowing them to come up the sides. Place the tomato slice on top of the prosciutto. Crack an egg into each ramekin and sprinkle with salt and pepper. Grate some Parmesan cheese over the top and place on a baking sheet.
Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly.
Serve immediately in ramekins or invert onto a plate. Garnish with a fresh grating of cheese.
Recipe provided by Chef Shellie Kark, Kitchencue
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