Prosciutto Cups with Baked Eggs, Herbs, and Asiago Cheese

from Katie Nuanes via Sisi Damner

serves 12

12 slices prosciutto
12 eggs
salt and pepper to taste
1 tablespoon chopped basil
1 tablespoon chopped tarragon (fresh is best)
2 tablespoons chopped Italian flat-leaf parsley
1 cup shredded Asiago cheese (Parmesan will work fine also)

Preheat oven to 350 degrees.

Spray a muffin tin with cooking spray. Line each muffin cup with one slice of prosciutto (one-half slice may do), slightly pressing it in so it takes on the shape of the muffin tin.

Crack an egg into each cup and sprinkle it with salt and pepper. Top with herbs and then cheese.

Bake for about 9 to 10 minutes or until egg is set up (6 to 8 for slightly runny) and the yolk reaches desired doneness.

You could also use scrambled eggs, egg whites or egg substitute. And you could use other herb-cheese combinations, such as thyme and goat cheese or chives and English Cheddar.