Uova al Forno con Prosciutto di Parma

In Emilia-Romagna, we do not apologize for simplicity. We insist on it. This dish contains four ingredients. Each one must be worthy of the name or you should not begin.

The prosciutto comes from Parma, where pigs eat the whey left over from making Parmigiano-Reggiano, and the air from the Apennine foothills cures the hams for years. The cheese comes from those same hills, aged until it crumbles and sings. The eggs must be fresh, with yolks so orange they look artificial to Americans accustomed to pale industrial specimens. The butter must taste like butter.

There is no technique here to impress your friends. You are simply placing excellent things in a hot oven and not ruining them. The prosciutto crisps where it touches the ceramic, stays silky where the egg protects it. The yolk remains liquid if you have the discipline to remove the dish before your fear tells you it needs more time. The cheese melts into lace.

This is a Sunday morning dish. Not rushed, not complicated, just honest. Serve it with bread warm from the oven and strong coffee. Say little. Eat while it is hot.