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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.

Basil and Prosciutto Egg Cups

"Fantastic presentation and absolutely delicious!"

12 thin slices prosciutto
12 large eggs
12 fresh basil leaves
1/4 cup Parmesan cheese, finely shredded
Fresh ground pepper

Preheat oven to 350 degrees F

1.     Spray cups in muffin pan with non-stick cooking spray.

2.     Slice prosciutto strips in half.

3.     Place two prosciutto halves (crisscross) in each muffin cup.

4.     Sprinkle the Parmesan cheese in the bottom of each cup.

5.     Place a basil leaf in each cup along the side wall.

6.     Crack an egg into each cup.  (You may scramble if you prefer.)

7.     Season with pepper to taste.

8.     Bake for 15 minutes.

9.     Gently remove; serve and enjoy!


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