This recipe is extraordinarily easy to whip up! And is not only
delightfully refreshing, but an absolute crowd pleaser!  Be sure to
add this recipe to your brunch rolodex.

INGREDIENTS:
1 tbsp extra –virgin olive oil
3 tbsp butter
¼ cup scallions
1/3 cup sliced button mushrooms
1/3 cup diced green peppers
½ cup evaporated milk
Freshly ground salt and pepper
4 slices of prosciutto di Parma
4 slices of whole wheat bread
1/4 cup mozzarella cheese
DIRECTIONS:
Preheat oven to 375 degrees F.

For Filling:

In a large skillet heat the olive oil, 1 tbsp butter, and scallions
for a few minutes. Add the mushrooms, green peppers, and evaporated
milk; and sauté for 3-5 minutes or until cream has thickened.

For Base:
Take rolling pin and flatten slices of bread. Remove edges and butter
one side with remaining butter.

For the Basket:
Place a slice of flattened bread (butter side down) into a muffin cup.
Fold prosciutto di Parma and layer on top of bread. Add a tablespoon
or two of filling to each muffin cup. Crack one egg and place on top
of filling. Bake for 15 minutes. Remove with a fine knife or fork.
Garnish with mozzarella cheese, salt, and pepper.

This meal is great with fresh fruit or a light salad.

Prep Time: 5 min Total Time: 25 min Makes: 2-4 servings