I have been a little quiet of late. My new job has been keeping me very busy. I suppose I envisioned it to be fairly simple to keep my blog up to date while doing a full time job, but these blogs take time and it certainly makes me appreciate the effort people put into them.
So finally, I have put aside some time to share this lovely breakfast idea and I think it makes the most yummy start to the weekend.
12 slices of prosciutto
2 tablespoons coursely chopped fresh chives
Preheat oven to 200 C. Oil a six-hole muffin pan (I used my texan muffin pan).
Using 2 proscuitto slices per pan hole, wrap the slices around the edges and along the bottom of the pan to form a cup.
Break an egg into each cup, top with the fresh chives and sprinkle some grated parmesan on the top.
Bake for about 10 minutes, making sure the eggs are cooked.
Serve with croisssants and a great cup of coffee.