INGREADIENT

• 1/2 tsp extra virgin olive oil
• 12 slices prosciutto thinly sliced
• 2 tomatoes thick slices
• 12 eggs large
• 1 cup cheese grated
• 1 pinch salt and pepper
• 2 tbs parsley finely chopped

Direction

1. Preheat oven to 180C.
2. Oil a 12 cup muffin pan, then ease a slice of prosciutto into each one, leaving 2cm above the pan edge. Ensure there are no holes where egg could seep through.
3. Place a slice of tomato inside the prosciutto, then a spoonful of shredded cheese into each cup, then crack an egg into each on top of the cheese. Season with salt and pepper, and then sprinkle with chopped parsley.
4. Bake for 13 to 15 minutes, or until the eggs are cooked as desired. Serve hot or cold.