Breakfast doughnut eggs.
Cook time: 12 mins | Prep time: 10 mins | Serves: 4
Ingredients.
4 eggs
4 slices of prosciutto
2 shallots finely chopped
1 tablespoon gluten-free self-raising flour
cracked pepper
To serve rocket or baby spinach and caramelised balsamic
Method.
1. Preheat the oven to a 180°C fan forced (350°F). Grease 4 holes of a donut tray well.
2. Mix the eggs, finely chopped shallots and flour. Add 1 tablespoon of water. Mix to combine.
3. Add 1 slice of the prosciutto to each donut hole by wrapping the slice in a circle centered in the donut hole. Spoon the egg mixture in a donut hole, surrounding the prosciutto. Sprinkle with cracked pepper and repeat four times.
4. Place the tray into the oven and cook for 12-14 minutes. Let the tray cool for 2 minutes and then carefully twist to loosen the donut and pull away from the tray.
5. Serve on a bed of rocket or baby spinach and drizzle with caramelised balsamic vinegar.
