Eggs In A Basket (Friendly Foods)

More tasty goodness by the Rooneys. Those two are dangerous in a kitchen. Good, good, good!



Eggs in a Basket
By Jennifer Rooney
serves 12

* 2 tablespoons butter, melted
* 24 wonton squares
* 12 slices shaved prosciutto, chopped
* 12 large eggs
* 12 tablespoons grated Parmesan
* 1 roasted red pepper, cut into thin strips
* 12 fresh tarragon leaves
* Salt and pepper

 

Directions
Preheat the oven to 375 degrees F.
Brush the muffin cups with butter and line each with 1 wonton square. Brush the squares with more butter and place the second wonton on top of the first at an angle so that all of the points show. Divide the prosciutto among 6 of the muffin cups. Break 1 egg into each muffin cup. Top with the Parmesan, lay a tarragon leaf on top and, using 2 slices of red pepper each, form an "X" on top of each egg.

Sprinkle all with a little salt and pepper and place in the bottom half of the oven for 15 to 20 minutes, or until the egg white is firm but yolk still liquid. Remove from the oven and let sit 5 minutes before carefully removing the baskets from the tin. Arrange on a decorative platter and serve immediately.

*If you don't have prosciutto, you can used shaved ham (Chisesi is best). If you want to make them vegetarian, put a chunk of brie in the bottom instead of the ham. Almost any combination will work. Be Creative!!

Now...

Go, eat!!

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