Favorite Recipes of Maverick Swaniel Harrienger











{June 11, 2016}   Prosciutto + Egg Rolls (Everyone Is Italian on Sunday by Rachael Ray, 2015, page 2)
  • 3 tablespoons butter
  • 1 clove garlic, smashed
  • 1 small sprig rosemary
  • 4-6 sesame-topped white rolls
  • 4-6 slices prosciutto or proscitto cotto
  • 1.5 cups shredded Fontina, young pecorino, or young provolone cheese
  • 4-6 large free-range organic eggs
  • Salt + pepper
  • Minced fresh chives and thyme
  1. Position a rack in the center of the oven and preheat the oven to 350 degrees F.
  2. In a small saucepan, melt the butter over medium heat.  Add the garlic and rosemary to infuse.  When the foam subsides, remove from the heat and stir well with a pastry brush.
  3. Use a knife to cut a circle 2.5-3 inches in diameter into each roll top, cutting about 0.75 inch into the roll.  Pull the round piece of bread off the roll + hollow out the inside of the roll.  Brush the inside and underside of the roll with the garlic-rosemary butter.  Line the nest with ham, allowing the ham to come up over the edges of the nest a bit like flower petals.  Fill each nest with cheese, then crack an egg on top and season with salt and pepper.
  4. Place the rolls and caps (crust side down) on a baking sheet and bake 10-12 minutes.  Garnish with chives + thyme + serve with the caps alongside.
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