I bought my friend an elephant for their room.
They said “Thank you.”
I said “Don’t mention it.”
Like I’ve said, pretty much all I’ve been doing this month while taking summer classes is try out new recipes. But today, I went back to a tried and true breakfast dish that turned out SO WELL, SO EASILY that I figured I should share it with y’all because, legit, it is SO EASY.
I got this recipe from Two Tarts, and in my experience it needs to stay in for about an extra 5 minutes to get the yolk perfectly set-yet-runny. I also substitute manchego for gruyere, but that’s a personal preference. By the way, if you spray the dish with vegetable oil and double layer the prosciutto, you can pop it out at the end to serve it on a plate as a cute little tart like I did.
Baked Eggs with Prosciutto and Gruyere:
this gifset aka the fearsome leader of the medjai turning into an excitable puppy whilst on a plane