Chive and Fontina Eggs in Prosciutto Nests
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast/Brunch
Serves: 12
Ingredients
  • 12 slices prosciutto (ask your grocery store butcher to slice the prosciutto similar to thinly-sliced deli meat rather than uber thinly-sliced prosciutto that falls apart when you touch it. Not that there's anything wrong with that, we just need a lttle more heft here)
  • 12 eggs
  • ¼ cup grated fontina cheese
  • ⅛ cup diced chives
  • Freshly-ground black pepper to taste
  • Cooking spray
Instructions
  1. Preheat oven to 425 degrees.
  2. Fold each slice of prosciutto in half and then nestle it into the muffin tin (hence the name prosciutto nests). It doesn't matter if the prosciutto nest looks imperfect or gaps at the bottom. It will be covered by the baked egg which will be cooked enough that it will not leak out any gaps in the bottom.
  3. Bake for 5 minutes - as with the ham baskets, the meat needs to cook longer than the eggs.
  4. Take the muffin pan out of the oven and crack each egg gently into each prosciutto nest. Bake for another 5 minutes.
  5. Take the muffin pan out again and turn the heat down to 350 degrees. Sprinkle fontina cheese over each egg.
  6. Bake for another 7 minutes to result in a creamy, slightly runny egg yolk. Bake for an additional 2 minutes if you'd like a harder yolk.
  7. Top each nest with chives and black pepper to taste. Serve hot or room temperature.
  8. NOTE: To reheat, approximately 30 seconds in the microwave is all you need.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/chive-and-fontina-eggs-in-prosciutto-nests/