A low-ranking special treat for brunch or lunch for the family. Even great cold from the fridge the next day!
PREP time 5 min., COOK time 16 min.
- 6 small eggs, 45 g each
- 12 thin slices prosciutto
- Small bunch of chives
STEP 1. Preheat your oven to medium hot 185oC.
STEP 2. Take a three x four muffin pan and grease six hollows with spray oil.
STEP 3. Place two slices of prosciutto in each hollow, taking care to have some protruding up above the pan, as in the picture. You need two slices to make the eggs set correctly.
STEP 4. Crack one egg into each hollow.
STEP 5. Place tray carefully in oven not letting eggs spill over. Bake at 185oC for 8 minutes – then rotate tray in the oven. Cook for a further 6 minutes and remove.
STEP 6. Allow to cool slightly. Snip chives over each egg. Remove eggs from tray with a flexible spatula and serve.
A great breakfast, brunch or lunch idea! Serves 2-3.
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