Recipe Details
- Level: Easy
- Yield: 6 servings
- Total Time: 1 hr 10 min
- Prep Time: 20 min
- Cook Time: 50 min
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
- Calories: 411
- Total Fat: 20 g
- Saturated Fat: 10 g
- Carbohydrates: 40 g
- Dietary Fiber: 3 g
- Sugar: 5 g
- Protein: 18 g
- Cholesterol: 202 mg
- Sodium: 650 mg
Ingredients
- 3 large russet potatoes, peeled
- 1/2 stick unsalted butter, melted
- Kosher salt and freshly cracked black pepper
- Nonstick cooking spray
- 6 slices prosciutto, about 2 1/2 ounces, chopped
- 2 tablespoons maple syrup
- 6 eggs
- 3/4 cup shredded provolone
Instructions
Special Equipment: Jumbo sized 6-cup muffin tin
- Preheat the oven to 350 degrees F.
- Using a food processor with the grater attachment, grate the potato chunks by pushing them through the chute. Once all potatoes are grated, transfer them to a piece of cheesecloth or a clean kitchen towel and squeeze out as much moisture as possible. Place the potatoes in a large bowl, mix in the melted butter, and season with salt and pepper to taste.
- Lightly spray the muffin tin with nonstick cooking spray. Evenly press the grated potatoes into each muffin cup, making sure the potatoes cover the bottom and go up the sides. Bake until the edges are lightly golden and the potatoes are fully cooked, about 35 to 40 minutes.
- While the potatoes bake, combine the chopped prosciutto with maple syrup and a few grinds of freshly ground black pepper in a small bowl. Set aside.
- Once the potatoes are done, remove them from the oven and carefully crack an egg into each cup. Return to the oven and bake until the egg whites are set but the yolks are still runny, about 6 to 8 minutes.
- Remove from the oven and switch the oven to broil. Sprinkle the eggs with grated cheese and place the maple prosciutto on a separate tray. Broil both until the cheese is melted and the prosciutto is slightly crisp, about 1 minute.
- Top the eggs with the crispy prosciutto and serve right away.
