Baked Eggs in Prosciutto-Hash Brown Cups
Wow your brunch guests with this adorable muffin-tin recipe of baked eggs in a “nest” of prosciutto and hash browns. Make sure you really wring out as much liquid as you can from the potatoes before you bake them--it will prevent the cups from sticking in the muffin tin.
Equipment: Nonstick muffin tin with 12 (1/2-cup) cups
Piment d'Espelette is a sweet, mildly spicy pepper, from the French side of the Basque region, ground into powder. Look for it in well-stocked supermarkets, gourmet markets or in the bulk-spice section in natural-foods stores. Regular or hot paprika can be used as a substitute.
To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
1 starch, 1/2 lean meat, 2 medium-fat meat, 1 1/2 fat