- 3 large russet potatoes, peeled
- 1/2 stick unsalted butter, melted
- kosher salt and freshly cracked black pepper
- nonstick cooking spray
- 6 slices prosciutto, about 2 1/2 oz, chopped
- 2 tbsp maple syrup
- 6 eggs
- 3/4 cup shredded provolone
- Heat oven to 350 degrees.
- In food processor fitted with grater attachment, push chunks of potato through chute to grate.
- Once all are done, put into a cheesecloth or clean kitchen towel and squeeze to remove moisture.
- Add potatoes to a large bowl and stir in melted butter; salt and pepper to taste.
- Spray jumbo sized 6 cup muffin tin lightly with nonstick cooking spray and press grated potatoes evenly into the muffin cups, being sure the potatoes go up the sides and a thin layer covers the bottom.
- Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
- Meanwhile, in a small bowl, toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper and set aside.
- Remove the potatoes from the oven and gently crack an egg into each cup.
- Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
- Remove from the oven and set to broil.
- Top eggs with grated cheese and put the maple prosciutto on another sheet tray.
- Broil both until cheese melts and prosciutto crisps slightly, about 1 minute.
- Top eggs with crispy prosciutto and serve immediately.
Courtesy of The Food Network and Sunny Anderson