This morning I decided to make this dish, but with a bit of an Italian twist. It was so delicious.
You can follow along Martha Stewart’s recipe (she uses bacon and doesn’t call for basil) or try my version:
Preheat oven to 375˚ and gather the following ingredients:
Eggs, basil, prosciutto, and (not shown) bread, melted butter, salt & pepper.
Butter muffin pan. Flatten a slice of bread with hands and cut down the middle. Lay both halves into muffin cup. Butter the bread.
Add a slice of proscuitto before dropping one egg into cup. Salt & pepper. Stick tin in the oven for 20-25 minutes (egg whites should be set).
While the dish baked, I decided to add these blueberries from Homegrown that we picked up from our morning walk (I love our neighborhood!) to strawberries.
I also added mint. We have a plethora of mint right now from a plant my dad gave us, so I am adding mint to anything and everything I can.
As you can see, I haven’t killed the plant….yet!
After 20 minutes, I checked on our eggs and they were finished. It was a hit with Nik, so I’ll definitely be doing this recipe again.
Have a wonderful Memorial Day weekend.