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These beautiful baked egg cups from Whitney make the perfect brunch dish. They're so impressive and could not possibly be any easier to make. Give them a try!
Baked egg cups in Prosciutto with pesto
Serves 12
1 lb crimini mushrooms, sliced
2 cloves garlic
Butter
12 slices Black Forest ham or Prosciutto
12 organic eggs
½ cup of pesto (recipe to follow)
1 cup of crumbled goat cheese
A little fresh tarragon for garnish
olive oil spray
Sea salt & freshly ground black pepper, to taste
Pre-heat the oven to 350
Sautee the mushrooms and garlic in some olive oil and let cool
Toss with fresh tarragon and set aside
Spray a muffin tin with olive oil spray or non-stick cooking spray
Line non-stick muffin tin holes with ham slices-let them fold over each other all pretty like a flower. Just so long as there are no holes.
Now, line the bottoms with some crumbled goat cheese and then crimini mushroom mixture
Then, carefully crack the eggs into the cups
Add a layer of pesto sauce in a pretty decorative way
Spray the tops with a little olive oil to keep them from drying out and pop in the oven.
Bake for 12-15 minutes or until the whites are set and soft yolks form
Pesto
Makes 1 cup
1 cup pine nuts, toasted
2 bunches of basil
1 clove of garlic
½ cup of Olive Oil
Combine pine nuts, garlic and basil in a food processor and whiz until chopped. Slowly drizzle in the olive oil until combined.
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