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For 8 servings:
8 eggs
16 slices of prosciutto (2 per serving)
cracked black pepper
fresh chives
Old Cheddar
Preheat oven to 400 degrees.
Overlap two slices of prosciutto into un-greased muffin tins. You want to create a nest for your egg without leaving too much excess prosciutto outside the muffin mold. The meat will shrink when cooked so you need to keep that in mind if you trim the prosciutto.
Crack a large egg in the muffin molds and season with fresh ground pepper. Place in the oven for 15 minutes or until eggs are fully cooked. Add a bit of grated cheddar on top and some fresh chives. Serve immediately.
6 comments:
I will have to bookmark these. I once made something similar but it involved lining the muffin tray with white bread and toasting them and then filling them with something.
Holy YUM! That's all I have to say about that.
This recipe looks absolutely delish! I need to make this for sure :)
Unbelievable! My 3 food loves collide - and can stand up all on their own! These are fair game, I assume, for breakfast, lunch anddinner?
this looks insanely cool. something that's definitely for me. thanks!
So cool! I make a similar dish but with bacon and cheesy thyme polenta - http://www.epicurious.com/recipes/food/views/Bacon-Wrapped-Eggs-with-Polenta-231872 but it does take longer with the polenta and all. Love the idea of prosciutto instead!! What a gorgeous brunch!!
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