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| Baked egg cups with prosciutto, Gruyere and truffle oil |
Makes 8
Baked egg cups with prosciutto, Gruyere and truffle oil ingredients: 445g block careme sour cream shortcrust pastry or use 3 large frozen puffy pastry sheets, thawed. 2 tbs milk. 6 eggs, lightly beaten, plus 1 extra yolk. 6 slices prosciutto, halved lengthways. 75g grated Gruyere cheese, plus extra to serve. Truffle oil and chopped chives, to serve
Methods for cooking
To make baked egg cups, Preheat the oven to 180C. Grease 8 holes of a 12-hole, 1/3 cup (80ml) capacity muffin pan. Cut pastry into 8 even squares and use to line muffin holes. Prick with a fork. Cut 8 squares of baking paper slightly larger than pastry squares, then place in each pastry shell. Weigh down with pastry weights or uncooked rice. Bake for 15 minutes. Remove weights and paper. Whisk milk and extra yolk, then brush over tart shells. Line the inside of each shell with prosciutto, then fill with beaten egg and top with cheese. Bake for 15 minutes or until pastry is golden and egg is set. Cool slightly in pan, then remove and serve with truffle oil, chives and extra cheese. By then, the baked egg cups is ready
To make baked egg cups, Preheat the oven to 180C. Grease 8 holes of a 12-hole, 1/3 cup (80ml) capacity muffin pan. Cut pastry into 8 even squares and use to line muffin holes. Prick with a fork. Cut 8 squares of baking paper slightly larger than pastry squares, then place in each pastry shell. Weigh down with pastry weights or uncooked rice. Bake for 15 minutes. Remove weights and paper. Whisk milk and extra yolk, then brush over tart shells. Line the inside of each shell with prosciutto, then fill with beaten egg and top with cheese. Bake for 15 minutes or until pastry is golden and egg is set. Cool slightly in pan, then remove and serve with truffle oil, chives and extra cheese. By then, the baked egg cups is ready
