Prosciutto Egg Cups. Thin strips of prosciutto layered in a muffin tin, a spoon full of pesto, a small chunk of cheese (fontina is best, this time I used gouda). crack an egg into it, and bake at 375 until whites are done and yolks are still runny. Tastes great, looks seriously spiffy. Gotten from the Waldorf=Astoria Cookbook.
13 years ago
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