Here's one to get ya up and at 'em this morning:
(Makes 12 cups)
1&1/2 lbs. Yukon gold potatoes, peeled and grated
2 T. butter*, melted
1/4 cup grated Parmesan, divided
1/4 cup grated Pecorino Romano, divided
Sea* salt, and freshly ground pepper, to taste
12 eggs
3 slices prosciutto, chopped
2 T. freshly chopped chives
1 T. freshly chopped parsley
Cayenne pepper, to taste
Preheat oven to 425. Lightly grease a 12 muffin tin. Place grated potatoes in a piece of cheesecloth or clean kitchen towel and gently squeeze out excess liquid. Combine potatoes, butter, 1/8 cup of each cheese, S&P in a bowl. Divide potato mixture evenly ;among prepared muffin tin, and gently press to form a thin layer on the bottom and sides of each cup. Bake until just golden brown, 15-18 mins. Remove from the oven and reduce the temp. to 350. Gently crack 1 egg into each potato basket. Sprinkle with prosciutto. Top each egg with remaining cheese. Return to the oven and bake until eggs are set to your liking, 10-13 mins. Sprinkle with cayenne pepper, chives and parsley before serving.
"Stay fully in the present today", and have FUN!!
Love,
MM
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