food | From the Cookbook
Prosciutto & Parmesan Egg Cups • 12 pieces thinly sliced prosciutto • 6 slices tomato • 1/3 cup finely grated Parmesan cheese • 6 large eggs • Fresh cracked black pepper, to taste • 1/4 cup finely chopped chives
52 | Tri-StateLiving
Place rack in upper third of oven and preheat to 350˚F. Line muffin pan with six cupcake liners. Drape two slices prosciutto in each cup over liner, ensuring there are no holes for egg to sneak through. Place one tomato slice in each cup. Sprinkle 1 tablespoon Parmesan atop each tomato. Crack one egg into each cup. Sprinkle each with fresh cracked black pepper, to taste. Bake 14-16 minutes, or until eggs are cooked as desired. Top with chives. Cool 5 minutes before serving warm.
