Fresh: Prosciutto and Egg ‘Pies’ For A Picnic!
The egg and bacon pie craze hit our house about two years ago and we are far from letting go. Though the new thing for us is to skip the pastry in favour of a bacon or prosciutto wrapping. The results are much lighter and honestly far more delicious.
This batch was made to take out on the farm last Sunday for this picnic lunch. Of course I left them behind which was actually quite fortuitous in the end as they made a great instant dinner. The kids had theirs plain while Tim and I spooned some spicy chilli jam over ours. You can vary the fillings here, skipping the spinach in favour of sliced tomatoes or maybe a spoonful of pesto?
Prosciutto and Egg ‘Pies’ a la Sophie
8 slices of prosciutto
1 cup spinach, finely chopped
1/4 cup parmesan, finely chopped
Pre-heat oven to 180C and lightly spray six holes in a one-cup capacity muffin tin with olive oil spray. Cut the prosciutto slices in half and lay each half in a cross-pattern in the muffin holes. You want to try and ensure there aren’t any gaps so use a little extra prosciutto if you need to. Sprinkle the spinach evenly in the base of each prosciutto-lined hole and then crack an egg on top of each. Top with the parmesan and season to taste. Bake in preheated oven for 10 minutes or until the egg has just set. Serve warm or at room temperature.
This post is part of the Coles Fresh and Real story. Fresh food to inspire.