Prosciutto Egg Drops

Santana made these when we watched the Formula 1 race at their house a few weeks back and Ben got the recipe from her since we both enjoyed them so much.

They’re super easy to make and so far everyone I know who’s tried them can’t get enough.

We had leftover thyme from when we had Sierra and her family over for a BBQ so I decided to make a quick lunch/snack for Ben and I on Sunday.

You’ll need:

  • Olive oil to grease the pan
  • Muffin pan to cook in
  • Prosciutto (12 slices or ~6oz.)
  • Eggs (12 count)
  • Gruyère cheese (1 cup grated)
  • Heavy whipping cream (1/4 cup)
  • 1 teaspoon chopped thyme
  • Salt & pepper to taste

Preheat oven to 365(F) degrees. Then start by lining the muffin pan with olive oil. For this batch I used half the amount of prosciutto (not as recommended because they don’t keep their shape as well nor have the eye appeal) to line the pan like a cupcake wrapper.

Then grab a tablespoon heaped with Gruyère cheese and drop into each cup. Crack an egg into each (without breaking the yolk) and then drizzle with roughly a tablespoon of heavy whipping cream. Top each cup with a sprinkle of thyme as well as salt and pepper.

Pop them into the oven for ~15 min or until set (adjust time depending on how you want the yolk cooked). Then take them out and let them cool. I haven’t had an issue letting them cool in the muffin pan but I’m sure a wire rack is optimal.

…super easy!

Easy Orzo Salad

This has been one of my favorite dishes to make ever since my sister introduced me to it. I’ve struggled with eating disorders in the past, so cooking hasn’t always been one of my favorite pastimes. In fact, I still have a hard time cooking because I over analyze the ingredients going into the dish. Anyways BESIDES THE POINT. This orzo salad is super easy to make, and doesn’t take too long, which is why I manage 😉

The ingredients I used are:
– Orza pasta
– Sun-dried tomatoes
– Cherry tomatoes
– Baby bell peppers
– English cucumber
– Red onion
– Pitted kalamata olives
– Parsley
– Feta cheese

Start by cooking the orzo, and once it’s been strained I like to add some of the oil from the sun-dried tomatoes to keep it from sticking. Depending on how much orzo you make increase the amount of oil accordingly.

But note that this recipe is just a collection of what I like. There are many other options and you can add or subtract any of the the ingredients you don’t like. I haven’t put an amount on the vegetables either because I think it’s all up to taste. Ben hates tomatoes so I always put less in if I know he’s going to be eating as well.

I just chop up the veggies and throw them in with the orzo. Sprinkle some of the parsley on top and stir it all together. I usually cook some halloumi to go along with this, but my online order hadn’t come in time so I used feta cheese instead! Use whatever amount suits you best.

This is such an easy meal to make, and the best part is it keeps well in the fridge so you can easily bring some lunch with you to work!