- Level: Intermediate
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 12 egg baskets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 359
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 19 g
- Cholesterol
- 219 mg
- Sodium
- 793 mg
- Level: Intermediate
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 12 egg baskets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 359
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 19 g
- Cholesterol
- 219 mg
- Sodium
- 793 mg
Ingredients
Directions
Special equipment:
12 cup muffin tin, pastry brush- 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.
