Recipe courtesy of Bob Blumer
Save Recipe Print
Total:
5 min
Prep:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Halve and seed the honeydew melons. Cut 2 (1/4-inch) slices from each honeydew melon half. Shape the honeydew slices to look like the egg white of a sunny-side-up egg. Slice the cantaloupe in half and use a melon scoop or a measuring tablespoon to carve out 4 "yolks".

Trim the melon balls to resemble yolks. Assemble "eggs" and position 2 strips of prosciutto "bacon" alongside them. Garnish with parsley and serve immediately, or refrigerate. For the best contrast, use solid-color plates that are neither white nor yellow.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Brined Fresh Ham

Recipe courtesy of Anne Burrell

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Egg Rolls

Recipe courtesy of Food Network

Eggs Over Easy

Recipe courtesy of Alton Brown

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Turkey Soup with Egg Noodles and Vegetables

Recipe courtesy of Robin Miller

"Green Eggs and Ham"

Recipe courtesy of Tyler Florence

Green Eggs and Ham

Recipe courtesy of Nick Korbee

Browse Reviews By Keyword