In their most recent issue, 425 magazine takes readers into the kitchen of Cafe Juanita’s Holly Smith and provides the recipe for a cheesy and delicious Baked Eggs with Burrata and Prosciuttto di Parma (don’t worry, we’re hooking you up with the recipe, too, see below).

And as promised:

Baked Eggs with Burrata and Prosciuttto di Parma

4 Oven-Safe Porcelain Dishes or Ramekins (oval or round, no more than 4 inches in diameter and 2 ½ inches deep)

4 Tbs. Butter

4 Slices of thinly cut Prosciutto di Parma

4 Organic Eggs

1 Container Burrata (Can be purchased at grocery stores like Whole Foods, Central Market, but can also substitute good quality cream cheese)

• Preheat oven to 400 degrees
• Butter ramekins all over
• Lay 1 thin slice of prosciutto in the bottom of each ramekin (can fall over sides of ramekin)
• Crack 2 local, organic eggs on top of prosciutto in each ramekin
• For each ramekin, take 2 tbs. of Burrata (or cream cheese) and dot on either side of yolks
• Season generously with kosher salt (pepper optional-  *Oliver does not like black pepper)
• Bake in 400 degree oven to desired doneness or until white is just set (approx. 7-12 minutes) Check at 7 minutes.
• Let rest 1-2 minutes before serving
• Serve with spoon and fork and grilled bread.

ENJOY!!

In the second annual Best of 425, readers have voted Cafe Juanita’s James Beard Award-winning chef Holy Smith Best Chef of 2010.

The Best Of 425 lists top honors in a variety of categories as voted by readers, and says about Smith:

“After her tough elimination on Food Network’s ‘The Next Iron Chef,’ Holly Smith went back to Kitchen Stadium to challenge Cat Cora in ‘Iron Chef America’s’ cooked her way to victory. Her artful skill at the helm of Café Juanita in Kirkland makes Smith a local favorite.”

To read the article in its entirety, click here.

Great multi-page spread on Monsoon East in 425 Magazine’s May/June issue, available on newsstands now.