Food & Wineのインスタグラム(foodandwine) - 1月8日 23時31分

These elegant, savory herb-topped eggs bake up in a muffin pan into cheesy mushroom-filled "cups" of prosciutto. They also keep well—make a batch in advance and you'll have a few days of breakfast or lunch at hand. (We particularly like the leftovers warmed and then sandwiched in a buttery toasted English muffin.) Recipe link in bio! 📸: @antonisachilleos

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