Prepare a large bowl of ice water. In a large pot of boiling salted water, cook the leeks, covered, until tender, about 5 minutes. Using a slotted spoon, transfer the leeks to the ice water to ...

When eggs are the main ingredient, as they are in this recipe, only one egg passes the test for freshness and quality—Eggland’s Best. With 25% less fat than the ordinary store-bought eggs ...

Spray a 12-cup mini muffin tin with cooking spray. Nestle a piece of prosciutto into each cup. Crack an egg into center of each and bake for 6 to 7 minutes or until egg whites are just barely set.

Next, crack one egg into each cup, and season with cracked black pepper and salt to taste. Bake at 425°F for 10 to 15 minutes, depending on how set you like your eggs.

Press 1 piece prosciutto into each of 8 cups. Whisk egg whites and whole egg until smooth. Whisk in yogurt, olives, rosemary, salt and pepper. Divide mixture among cups.

Hit the snooze button one too many times, then whip up a batch of portable egg cups wrapped in salty prosciutto. 4-Ingredient Prosciutto Egg Cups 12 mini muffins ...

Top each with 2 slices prosciutto. Transfer 1 prepared bread slice to each of 4 plates. Step 3 Divide remaining green onion oil equally among four 1 1/4-cup custard cups or ramekins.