Ingredients
Scale
- Butter for the vessels
- 3/4 lb. fiddleheads
- 1 Tbsp. olive oil
- 1 – 2 cloves garlic, crushed
- 8 strips prosciutto, crisped up
- 8 eggs
- Kosher salt & cracked black pepper, to taste
- Sriracha Mayo
- 3 Tbsp. good mayonnaise plus 1 Tbsp. Sriracha sauce, combined
Instructions
- Preheat oven to 400 F.
- Butter individual crocks or the cups of a jumbo muffin pan. Set aside.
- Thoroughly clean and trim the fiddleheads then cook in a medium sized pot of salted boiling water for about 5 minutes. Drain and dry, then place in a large frying pan with olive oil and crushed garlic. Cook for 7 – 8 minutes.
- In the final minute or two of cooking, add the prosciutto to the pan to crisp up.
- Add one or two slices of crispy prosciutto to the bottom of each vessel, add a couple fiddleheads, then crack an egg or two over each one.
- Season with salt and pepper.
- Place in the oven for 8 – 10 minutes until whites are cooked and yolk still soft.
- Serve with Sriracha Mayo and Italian toast.
- Enjoy!