Can You Make an Effortless Benedict?

What do you do with left over prosciutto? I decided to make the breakfast bites described below because I believe in zero waste cooking. Who says it can’t also become part of a celebratory meal? I think simple meals are the best. Here’s a brief video on that topic:

I have probably seen something like this somewhere before, so I am not claiming to reinvent the wheel. I just want to encourage you to use what you have and experiment with using it in a new way to create simple meals for your family and friends.

Michael prefers his eggs scrambled, while I like variety. So I lined the cups of a muffin tin with prosciutto and poured raw, scrambled eggs into some and raw whole eggs into the others. Baked them in a preheated 350 degree oven for 20-25 minutes just until set, meaning the scrambled eggs shouldn’t move much when you jiggle the pan.

Certainly I could have cooked the whole eggs less and left yolks more creamy. But no one wants runny scrambled eggs, so I let them all cook for the same amount of time. If you were making a whole bunch of these, you could put the scrambled ones in one tin and whole eggs in another. Take the whole eggs out of the oven sooner. That would be just about the easiest way I could think of to make eggs benedict for a crowd. A lot simpler than poaching two dozen eggs in a pot!

The prosciutto is rather salty, so I didn’t add anything else to the eggs, although you absolutely could top them with cheese or herbs or any number of additions. I decided to serve toast with strawberry jam on the side because I thought the sweetness would offset the saltiness…kind of like a Monte Cristo sandwich.

Who says this must be served for breakfast? The saltiness of the prosciutto and the silkiness of the eggs would pair well with bitter greens too. How about a dandelion green salad with figs? Or sauteed kale or rapini?

Mmm…is it lunch time yet?

But first, cappuccino!

For another breakfast idea, please read Pancakes next.