1
What's better than one throwback classic? Two!
6 eggs
1/4 cup mayonnaise
1 tbsp chopped capers
1 1/2 tsp Dijon mustard
2 tbsp grated parmesan cheese
1 slice of prosciutto
PLACE eggs in a single layer in a pot and add enough cold water to cover by 1 in. Boil, then reduce heat to medium-low and simmer for 10 min. Immediately drain and rinse with cold running water to cool eggs completely. Peel eggs, then cut each in half lengthwise.
SPREAD grated parmesan in a circle 3 in. wide in a frying pan over medium. Cook until golden, about 5 min. Cool, then break into small pieces. Fry prosciutto and crumble.
SCOOP yolks into a bowl, then mash. Stir in cup mayo, capers and Dijon. Pipe into egg whites. Top with parmesan and prosciutto.
Calories 151, Protein 7g, Carbohydrates 1g, Fat 13g, Sodium 155mg.
Excellent source of vitamin B12.
Preparation tips: