We are breakfast in bed people. Yes, I am normally the one that prepares it, but thats ok. ;) My husband does so on occasion, and usually right when I need it. Nothing nicer than being snuggled into bed with something tasty and some hot coffee.
So you can imagine how excited I was to find this recipe yesterday morning. I usually make a grocery run on Fridays, so I added the few ingredients to my list. I also picked up a package of english muffins, because the recipe seemed like it could be friends with eggs benedict.
Prep could not have been easier. Spray with oil, place the prosciutto, cheese, garlic scape (oh yah, I sauteed a scape to add in) and top with egg. A little salt and pepper and boom, into the oven. While they baked, I made coffee, woke up the husband, and toasted the muffins. They looked cute on the muffins, but were strange to eat that way, so we both slid them back on the plate. Its the thought that counts.
Next time, I'll scramble Dave's eggs before I bake them. He's a little squidgy with sunny-side uppedness. I don't know why I didn't think to do it this morning. He ate them and loved them anyway, so no harm done.
To wrap up, I want to say, The Culinary Chase is a new blog to me, but one I will def. follow from now on! :)
Eggs in Prosciutto Baskets
c/o The Culinary Chase
Prosciutto slices (1 slice per egg)
Fontina cheese (about 1 oz. per dish. more if you like)
Preheat oven to 400°F. 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.