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.

 

 

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