Brunch is one of my favorite meals on the weekend! Who doesn't love a combination of bacon, eggs, fresh fruit, vegetable sides and of course a glass of champagne. Eggs surrounded in prosciutto and sweet potato topped with fresh chives is a great brunch main course. Served with fresh fruit and vegetables, this is a perfect menu for weekend entertaining!
1 package (12 slices) of nitrate free prosciutto (Wellshire brand)
1 dozen Omega 3 cage free Eggs
1 large sweet potato shredded
2 tablespoons of EV coconut oil
Fresh chives chopped (scissors work great)
1.) Pre heat oven to 400 degrees. Heat 2 tablespoons of EV coconut oil in large cast iron skillet. Add in sweet potatoes. Cook for 8-10 minutes or until soft.
2.) Place one slice of prosciutto in each of the 12 muffin pan spots. Spoon in 1 tablespoon of cooked sweet potato and press to sides and bottom of prosciutto. Place in oven and bake for 8-10 minutes or until top of prosciutto is slightly crisp.
3.) Crack one egg in each of the prosciutto cups. Top with fresh chives. Reduce oven heat to 375 degrees. Place muffin pan with eggs in oven and continue cooking for 10 minutes or until egg whites are set and yolks are slightly runny.
*Serve with cooked asparagus, bacon and fresh pineapple. Oh and don't forget to include a glass of Cava (Spanish Champagne). Enjoy!