Eggs in a Basket

 

Who doesn't love breakfast for dinner?  This has been a family favorite for years.  It's just so satisfying.

1 (20 oz) pkg refrigerated shredded hash brown potatoes (4 cups)

1/4 cup butter, melted

1/2 tsp salt

1/2 tsp black pepper

3 oz sliced prosciutto (6 slices coarsely chopped)

1 Tbsp pure maple syrup, plus more for serving

6 eggs

3/4 cup shredded provolone cheese

Fresh thyme for garnish

Preheat your oven to 375 degrees.  Coat 6 (6 oz) ramekins with cooking spray.

Stir together potatoes, melted butter, salt and pepper in a large bowl.  Evenly divide potato mixture among prepared ramekins.  Press to create an even layer in bottom and up sides of each ramekin.

Bake until potatoes are golden brown, 40 - 45 minutes.  

Meanwhile, toss together prosciutto and maple syrup in a small bowl. 

Crack an egg gently into each ramekin.  Sprinkle evenly with cheese and prosciutto mixture.  Bake until egg whites are set and yolks are desired doneness (you will have to poke around the cheese to check if the white is set), 10 - 15 minutes.  

Run a knife or offset spatula around edges before removing.  Garnish with thyme and serve with additional maple syrup.

Note:  You can easily substitute fried bacon strips (chopped) for the prosciutto.