Eggs in a Basket
I couldn’t submit the blueberry french toast recipe without adding one of Mrs. Younkin’s favorite brunch recipes in too! This is a good balance for the sweetness of the French toast!
24 wonton squares (you can use rice wrappers for a gluten-free option)
6 slices shaved prosciutto, chopped
12 large eggs
6 tablespoons grated Parmesan
1 roasted red pepper, cut into thin strips
6 slices Brie cheese
12 fresh tarragon leaves
Salt and pepper
Special equipment: 12 cup muffin tin, pastry brush
Preheat the oven to 375 degrees F.
Brush the muffin cups with butter and line each with 1 wonton square. Brush the squares with more butter and place the second wonton on top of the first at an angle so that all of the points show. Divide the prosciutto among 6 of the muffin cups. Break 1 egg into each muffin cup. Top the 6 with the prosciutto with the Parmesan and, using 2 slices of red pepper each, form an “X” on top of each egg.
Top the other 6 eggs with the brie and form an “X” on the top of those with the tarragon leaves. Sprinkle all with a little salt and pepper and place in the bottom half of the oven for 15 to 20 minutes, or until the egg white is firm but yolk still liquid. Remove from the oven and let sit 5 minutes before carefully removing the baskets from the tin. Arrange on a decorative platter and serve immediately.