Name: Prosciutto and feta baked eggs
Cook time: 27 min
Total time: 27 min
Ingredients: 12 slice (180g) prosciutto; 1/4 cup (35g) finely chopped drained semi-dried tomatoes in oil; 50 gram feta cheese, crumbled (we like south cape fetta); 2 tablespoon coarsely chopped fresh basil; 2 tablespoon coarsely chopped fresh chives; 6 eggs

Ingredients

12 slice (180g) prosciutto

1/4 cup (35g) finely chopped drained semi-dried tomatoes in oil

50 gram feta cheese, crumbled (we like south cape fetta)

2 tablespoon coarsely chopped fresh basil

2 tablespoon coarsely chopped fresh chives

6 eggs

Method

1.Preheat oven to 200°C/180°C fan-forced. Grease six-hole (&frac13;-cup/80ml) muffin pan.

2.Wrap one prosciutto slice around edge of each pan hole, lay another slice to cover bases; press firmly to seal edges to form a cup.

3.Combine tomato, cheese and herbs and divide half the mixture among prosciutto cups. Break an egg into each cup. Sprinkle with remaining cheese mixture.

4.Bake about 12 minutes or until eggs are cooked. Remove carefully from pan. Serve top-side up.

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Ingredients

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