Just 5: Egg Baskets
I am always looking for quick and easy breakfast foods for the morning. The ideal is to have something easy to pop in the oven and heat up while we are getting ready for the day. So I first saw this kind of idea with crossaints but let’s be honest that buttery goodness it bad for the hips. So I substituted the bread for the proscuito and instantly had a healthier and higher protein option.
The best part of these is all you need is the eggs, meat, then everything else is where you can have fun. Get creative and add in whatever you have on hand. It makes it easy and inexpensive. This is a great way to use up extra produce left over from other meals and herbs as well.
You will need:
9 slices of prosciuto
any kind of cheese. I chose parmesean
3 garlic cloves
Handful of cherry tomatoes
Begin by preheating the oven to 400 degrees. You will get a muffin tin and line all the tins with the proscuitto. Then break eggs in to each lined tin. Once all the eggs are in you can begin to add the other fun ingredients. I chose tomatoes and garlic but you can honestly add almost anything. Once everything is in the cups pop them in the oven for about 10-13 minutes or until the eggs are cooked to your liking. While they are still warm shred some fresh cheese on top and you are ready for chowing down.
I added some avocados to the side to pair with the meal. We also dropped on some hot sauce as well. I do not suggest adding any salt as the proscuitto is cured so it is salty on it’s own.
Next week: Asparagus the best way.