I’ve seen versions of this floating around for years, but never tried it. This is a super quick, easy meal and what is better than pork and eggs??
Ingredients:
4 eggs
4 slices proscuitto
4 TBSP grated cheese
Preheat oven to 375. Spray the cups of a muffin tin.
Line muffin tin with proscuitto. Place 1 TBSP of cheese in the bottom, top with cracked egg.
Bake for 15 minutes or until eggs are set.
Serves 2.
This sauce goes perfect with the crispy asparagus, but it would be great with just about anything.
Ingredients:
1/2 c greek yogurt
1 TBSP lemon juice
1 glove garlic, minced
1 TBSP parsley, minced
1 tsp dill, minced
2 TBSP sciracha sauce
Combine and serve.
It’s the last week of asparagus season in California so I was looking for something special, and I found it on the Internet – thank you endlesssimmer.com!! Crispy ok the outside, soft on the inside with a sciracha dipping sauce = perfection!
Ingredients:
1 lb of asparagus
1/2 c flour
2 eggs
1 c panko bread crumbs, toasted slightly
Preheat oven to 424. Line a baking sheet with parchment.
You will need three shallow bowls large enough to hold the asparagus, I have a set of bread containers.
Place flour in one bowl. Beat eggs and add 2 TBSP water and put in a second bowl. Place panko in the the third bowl.
Coat asparagus in flour, dip in egg and roll in panko. Doing this in batches works best. Place asparagus on lined pan. Salt and pepper the asparagus.
Bake for 10 minutes until panko is crispy.
Serves 2 – 4.
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