My husband is an early riser and at the weekends he’s always up before me. So he gets the coffee ready and checks his email. I usually awake to the aroma’s of freshly brewed coffee; that’s because my husband brings a cup to my bedside table (along with a pastry). By the time I’ve had my first cup, I’m ready to make breakfast. My daughter loves anything that has prosciutto in it. She normally dissects the dish leaving the prosciutto to the side which she then eats as the very last thing (saving the best for last!). Anyway, this is an ultra easy dish to prepare.
Prosciutto slices (1 slice per egg)
Fontina cheese (about 1 oz. per dish. more if you like)
Preheat oven to 200c. Grease muffin pan (muffin size 3″ wide 1.5″ deep). For this size of muffin pan, cut the prosciutto in half and fit the slices such that they form a basket to hold the egg. Add the cheese and then the egg to each prosciutto basket.
Bake 10 minutes. Remove by running a knife around the outer edges of the pan and lift out with a fork or spoon.
The Culinary Chase’s note: Feel free to experiment with different cheeses, bearing in mind that the prosciutto will add a salty taste to the egg. You can also add pesto before the egg. The next time I make this I’ll saute some onion & sprinkle that in before adding the egg. Serve with chopped tomato.