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Egg & Prosciutto Muffin Cups

Been asked to bring a plate to a BBQ? These are a delicious snack or a fancy addition to any social occasion.

INGREDIENTS:

  • 12 hole Muffin tin
  • 12 Slices Prosciutto or Pancetta (or as many as you wish to make)
  • 12 Eggs (or as many as you wish to make)
  • Cherry Tomatoes – 1 for each muffin
  • Pepper to taste
  • Parsley

Egg-panchetta-cup

METHOD:


Rub each muffin hole with oil or butter for non-stick purposes.
Line each muffin hole with a piece of prosciutto or pancetta.
Break 1 egg into each muffin hole.
Place 1 cherry tomato on top.
Sprinkle chopped parsley and pepper (to taste) on top of each.
(Salt is not necessary as the meat is very salty and infuses through the egg).

Bake in the oven at 180 degrees for 15-20 minutes – until eggs are cooked and well set. Let them cool for 5 mins and serve.

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