Prosciutto Egg Cups & Campari Spritzer

Serves: Makes 12 cups | Prep: 15 min | Cook: 15 min

Ingredients:

Prosciutto Egg Cups:
6 slices prosciutto, cut in half
8 eggs
¼ cup double/heavy cream
½ cup gruyere cheese, shredded
¼ cup parmesan cheese, grated
¼ cup sun dried tomatoes, drained and finely chopped
1 cup fresh spinach, finely chopped

Campari Spritzer:
2 oz Campari
3 oz prosecco, chilled
1 oz sparkling water, chilled

Garnish:
Orange wedges

Directions:

Prosciutto Egg Cups:
Preheat oven 350F/180C. Grease a 12-cup muffin tray. Line each muffin cup with a piece of prosciutto.

In a bowl whisk eggs, cream, cheeses, sun dried tomatoes and spinach together. Pour equal amounts into each prosciutto lined cups. Bake, 15-20 minutes, until set. Let cool in the tray, 5-10 minutes before serving. Garnish with fresh chives and serve with tomato relish.

Campari Spritzer:
In a glass filled with ice add Campari, prosecco and sparkling water. Stir and garnish.