One of my favorite things to share is a recipe that is a rare combination of easy, interesting, and SO good. This is one of those recipes! This fancy version of eggs in a basket using won ton wrappers in a muffin tin is a fun take on the traditional recipe. They pop right out of the tin for individual serving and the presentation is so cool.
Bake for less time if you prefer a runny egg, or a little more for an egg closer to hard boiled. Half of the eggs in a basket are a combination of prosciutto, roasted red pepper and Parmesan, while the other half are tarragon and brie cheese. Both versions are AMAZING! This is the meal I make for Sunday morning brunch whenever I have company.
- 2 tablespoons butter, melted
- 24 wonton squares
- 6 slices shaved prosciutto, chopped
- 12 large eggs
- 6 tablespoons grated Parmesan
- 1 roasted red pepper, cut into thin strips
- 6 slices Brie cheese
- 12 fresh tarragon leaves
- Salt and pepper
- Preheat the oven to 375 degrees F.
- Brush the muffin cups with butter and line each with 1 wonton square. Brush the squares with more butter and place the second wonton on top of the first at an angle so that all of the points show. Divide the prosciutto among 6 of the muffin cups. Break 1 egg into each muffin cup. Top the 6 with the prosciutto with the Parmesan and, using 2 slices of red pepper each, form an "X" on top of each egg.
- Top the other 6 eggs with the brie and form an "X" on the top of those with the tarragon leaves. Sprinkle all with a little salt and pepper and place in the bottom half of the oven for 15 to 20 minutes, or until the egg white is firm but yolk still liquid. Remove from the oven and let sit 5 minutes before carefully removing the baskets from the tin. Arrange on a decorative platter and serve immediately.