PARMESAN AND EGG BASKETS, a quick and easy appetizer to make in 5 minutes, a delicious idea for parties, a simple and tasty Easter appetizer or a second course for lunch or dinner.
These parmesan and egg baskets are really tasty, prepared in no time, and are beautiful and delicious on the festive table, enriched with avocado and speck they are delightful.
The recipe for parmesan and egg baskets is perfect if you are looking for something special to bring to the table for both lunch and dinner, maybe as a second course with a serving of roasted vegetables.
Of course, you can fill them as you like; I chose eggs for Easter, but they are great with cured meats and cheeses, asparagus, ham mousse, mortadella, or tuna and potatoes.
Follow me in the kitchen today there are parmesan and egg baskets!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 15
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3.5 oz grated parmesan
- 5.3 oz speck
- 4 eggs
- to taste arugula
- 1 avocado
Steps
Prepare the baskets with a heaping tablespoon of parmesan, place it in the hot pan, flatten it with the spoon, and form a circle, more or less.
Let it melt, then remove the pan from the stove and place the discs on overturned cups or an upside-down muffin tray, let them rest for a few minutes to cool.
Boil the eggs for 4-5 minutes after boiling, then cool them, shell them, and cut them into slices.
Fill the baskets with arugula, speck, the eggs, and a slice of avocado, sprinkle with sesame seeds or nigella seeds, or a sprinkle of pepper.
Bon appétit
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