Baked Prosciutto and Egg Cups

A few days ago, on Facebook, I mentioned an amazing breakfast my daughter had made. Here’s the recipe–courtesy of Rachael Ray’s Everyday Foods. This is delicious! The salty prosciutto is a perfect complement to a baked egg. Try it and let me know if you liked it as much as we did.

About Suzanne

Suzanne Woods Fisher writes bestselling, award winning fiction and non-fiction books about the Old Order Amish for Revell Books. Her interest in the Plain People began with her Old Order German Baptist grandfather, raised in Franklin County, Pennsylvania. Suzanne's app, Amish Wisdom, delivers a daily Amish proverb to your phone or iPad. She writes a bi-monthly column for Christian Post and Cooking & Such magazine. She lives with her family in California and raises puppies for Guide Dogs for the Blind. To Suzanne's way of thinking, you can't take life too seriously when a puppy is running through your house with someone's underwear in its mouth.