(Image credit: Christine Han)
Brunch, especially when you’re serving it to guests for holidays like Easter or Mother’s Day, doesn’t have to be a stressful affair where you’re stuck at the stovetop like a diner cook. Harness the power of the cute and practical muffin tin and make these egg cups instead.
Crispy prosicutto forms each shell, with a nest of Parmesan hash browns inside, all crowned with a perfectly cooked whole egg that can be as runny or set as you like it. It’s how to serve eggs, potatoes, and bacon all in one fell swoop!
from WordPress https://jonathanwilhoite.wordpress.com/2017/04/19/recipe-crispy-prosciutto-and-potato-egg-cups-brunch-recipes-from-the-kitchn/
No comments:
Post a Comment