PARMESAN AND EGG BASKETS, a quick and easy appetizer you can prepare in 5 minutes, a tasty idea for parties, a simple and delicious Easter starter or a main course for lunch or dinner.
Parmesan and egg baskets are truly delightful, they’re quick to prepare and look beautiful and tasty on the festive table; enriched with avocado and speck they are delicious.
The recipe for parmesan and egg baskets is perfect if you’re looking for something special to bring to the table at lunch or dinner, perhaps as a main dish with a portion of roasted vegetables.
Of course you can fill them as you prefer — I chose eggs for Easter but they’re great with cured meats and cheeses, asparagus, ham mousse, mortadella, or tuna and potatoes.
Join me in the kitchen — today it’s parmesan and egg baskets!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 15
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 cup grated Parmesan cheese
- 5.3 oz speck (Italian smoked, cured ham)
- 4 eggs
- to taste arugula
- 1 avocado
Steps
Prepare the baskets with a heaping tablespoon of Parmesan, place it in the hot pan, press it down with the spoon and form a roughly circular shape.
Let it melt, then remove the pan from the heat and place the discs on inverted cups or an upside-down muffin tin, let them rest a few minutes to cool.
Boil the eggs, cooking them 4–5 minutes after the water reaches a boil, then cool them, peel them and slice.
Fill the baskets with arugula, speck, the eggs and a slice of avocado, sprinkle with sesame seeds or nigella seeds, or a grind of pepper.
Bon appétit
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