Appetizers
null
Makes 6 individual servings
null
Makes 6 individual servings
Sophisticated and sure to impress your brunch guests.
Nutritional information per serving:Calories 116 (62% from fat)
carb. 1.5g
pro. 10g
fat 8g sat. fat 3.3g
chol. 172mg
sod. 432mg
calc. 32mg
fiber 0g
carb. 1.5g
pro. 10g
fat 8g sat. fat 3.3g
chol. 172mg
sod. 432mg
calc. 32mg
fiber 0g
Ingredients
6 slices prosciutto2 to 3 asparagus spears, sliced lengthwise into thin ribbons using a peeler or mandoline5 large eggs¼ cup half-and-half¼ teaspoon kosher saltFreshly ground black pepper, to taste2 teaspoons finely chopped fresh dill¼ cup goat cheese, crumbledPreparation
- 1 . Lightly grease a regular 6-cup muffin pan with oil . Press one slice of prosciutto into each muffin cup to entirely line bottom and sides, leaving some overhang . Mend any cracks . Fill each muffin cup with some of the asparagus ribbons .
- 2 . In a bowl, whisk together the eggs, half-and-half, salt and pepper . Stir in dill and crumbled goat cheese .
- 3 .Fill each cup two-thirds of the way with the egg mixture .
- 4 . Place the muffin pan directly on the bottom of the Cuisinart® AirFryer . Set the temperature to 350°F and AirFry for 8 to 10 minutes, until egg cups are set and no longer runny . Run a knife along the edge of each cup to loosen from pan . Serve warm .
