Breakfast in Bed

With the 2 slices of prosciutto I had leftover from my PLT, I decided to try making an egg cup. I'd seen it before in a cook book or cooking show and wanted to try it myself. It was easy and very tasty, especially on top of a salad. (I love salad and eggs together.) It looks special and only takes about 15 minutes.

I made it for Jamie, so this is for two people, but just add another egg and prosciutto slice per person.

Ingredients
2 eggs
2 slices prosciutto
non-stick cooking spray
2 thin slices of butter
2 tbsp grated cheese (I used pecorino romano)

Directions
Preheat the oven to 375. Spray two cups of a muffin tin with non-stick cooking spray. Cut each slice of prosciutto in half and put one piece down first in the cup, then the other perpendicularly on top so the prosciutto comes up a little above the muffin cup. Do this again for the 2nd piece.

Put half the grated cheese at the bottoms of the cups and put a little slice of butter on each little pile of cheese. Then crack an egg into each prosciutto cup. Sprinkle the remaining cheese on top, along with a sprinkle of salt and pepper and a pinch of paprika. Put them into the oven for 10-15 minutes, depending how cooked you want the yolks. (At 15 minutes they will be pretty much completely cooked through.)

I made a simple salad, piled a little on each plate, then topped it with the egg cup. Yum!

PLT

When I made the gnudi, it called for crispy pieces of prosciutto. These salty, crunchy slices made me realize they would be an excellent bacon substitute. For lunch today, I went to Faicco's, picked up a few slices of prosciutto, and made myself a PLT: prosciutto, lettuce, and tomato. My favorite part of a BLT is the crispy, salty bacon, and often the bacon doesn't have that crunch you're expecting. The PLT was great. I think it's also probably a lower fat option, but I'm not 100% sure. I also used pita because I didn't have any bread. (This is for 1 sandwich)

Ingredients:
2 slices prosciutto, cut in half horizontally
about 5 grape tomatoes, sliced
a handful of lettuce
mayonnaise
half a pita
salt

Directions:
Take the half pita and separate it into two pieces (as if it were 2 pieces of bread) and toast them.
Put a tsp of olive oil in a pan and add the prociutto. Cook until they are crispy and beginning to brown on both sides. Drain them on a paper towel. Spread as much mayonnaise as you like on the toasted pita slices, then top one slice with lettuce, then with the tomato slices. Here I like to sprinkle a little salt over the tomatoes. Then top it with the prosciutto and a little more lettuce and finally the other pita slice.

It's really easy, and the prosciutto cooks up faster than bacon. Feel free to use regular bread.