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Ingredients
- see below
Details
Preparation
Step 1
Use jumbo sized 6 cup muffin tin. Heat oven to 350. In a food processor with grater attachemnt, grate 3 large peeled russet potatoes. Put in cheese cloth or kitchen otwel and squeeze moisture out. Add potatotes to large bowl, stir in 1/2 stick melted butter and season well with salt and pepper. Spray muffin tin with cooking spray. Press potatoes in tin and goes up side in thin layer. Bake until top edges turn lightly golden brown, about 40 minutes. In small bowl toss six slices chopped proscuitto (about 2 1/2 oz) with 2 tbsp maple syrup and fresh pepper and set aside. Remove potatoes and gently crack an egg in each cup. Bake until the egg whites set but yok still runny, about 6-8 minutes. Remove and set oven to broil, top the eggs with 3/4 c shredded provolone. Put the prosciutto on another sheet tray. Broil both until cheese melts and proscuitto crisps, about one minute, then then top eggs with prosciutto.
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