Tomorrow is Easter and I have the perfect recipe for you to add to your menu! It’s just as delicious as it is healthy!
Ingredients:
- Prosciutto
- Extra Virgin Olive Oil
- Spaghetti Squash or potatoes
- 1/2 onion
- Eggs
- Water
- White Vinegar
- Salt and Pepper
Preheat oven to 400 degrees
Place prosciutto into muffin tins
Bake prosciutto for 10-13 minutes until crispy
Place a pot a water on the stove on high heat
While Prosciutto cups are baking make your hash browns. Saute onions and spaghetti squash or potatoes in olive oil. Tisha’s Tip: if you are using potatoes, pierce them a few times with a fork and microwave until tender. Run under cold water to peel easily. grate with a cheese grater and add to olive oil and onion
Once water comes to a boil, add a splash of vinegar and crack eggs into the boiling water
Cook eggs for about 3 minutes or until whites are set
While eggs are cooking, remove Prosciutto cups from tins and plate.
Scoop hash browns into cups
Remove eggs from boiling water and place on a paper towel on a plate to drain
Add eggs on top of the hash browns and season with salt and pepper.
Garnish with a side of buttered toast and enjoy!
Happy Easter Everyone! I hope you enjoy this delish and healthy brunch item!
