Matthew Evans gives bacon and eggs a stylish makeover with these simple egg and prosciutto pies. Simple, transportable and totally delicious, make them for your next picnic or morning tea.
- 4 eggs
- 2 tbsp chopped flat-leaf parsley
- 3 slices prosciutto, finely chopped or cut into thin strips
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200°C. Whisk eggs with parsley and season with pepper. Add prosciutto and stir to combine.
Evenly spoon mixture into a 10-hole (125 ml/½ cup) greased muffin pan so they fill about halfway up.
Add pan to oven and bake for 10 minutes or until egg mixture just sets. Remove from oven and set aside to cool for a few minutes before removing pies from pan. Serve the same day at room temperature, perhaps with your favourite relish.
As seen in Feast magazine, Feb 2012, Issue 6.
Photography by Alan Benson.