QUICK
APPETIZER IDEA FOR BRUNCH
Crispy
Prosciutto Cups with Herbed Scrambled Eggs
1 package
of good quality prosciutto, sliced thin
2 eggs
1 tablespoon
chopped fresh herbs (tarragon, chives, thyme)
¼ cup of
goat cheese, crumbled
salt and pepper to taste
2
tablespoons of butter
Preheat oven to 350 degrees. Cut
prosciutto into 4 inch squares. Press down into mini muffin
pans to form cup, making sure to overlap any rips. Bake for
about 10 minutes until cups become crisp. Allow to cool and
transfer to plate lined with a paper towel. Whisk together
the eggs, add the herbs and crumbled goat cheese. Over
medium heat, melt the butter. Add the egg mixture and
scramble lightly. You should have soft scrambled eggs.
Spoon the egg mixture into the prosciutto cups and garnish with
fresh chopped herbs. Serve immediately.
Other
alternatives for fillings for the cups, fresh honeydew or
cantaloupe,
a pear, pine nut and stilton salad, fresh
peaches or nectarines.