This recipe was part of a great brunch my daughter served me a while back.
Serves 4 – makes 12 small muffins
8 mild sweet piquante peppers
6 mushrooms
3 shallots
Fresh spinach, a handful
8 eggs
20 pecan nuts, chopped
4 slices prosciutto ham
- Oven at 200C
- Chop peppers, mushrooms, shallots and spinach and place in greased muffin tins.
- Pour whisked eggs on top (fill up to max 2/3 of the tins)
- Top with the pecans.
- Bake in oven 12-15 minutes or until slightly browned.
- Place one muffin on the serving plate, the ham on top and then the other two muffins on top.