Madame and I had been threatening to do this for a while. We finally got it together.
The menu was pretty simple – mimosas, peppers stuffed with tomatoes, chiles, olives, capers (see here) http://seabirdskitchen.blogspot.com/2009/03/peppers-stuffed-with-tomatoes-and.html together with some eggs cooked with fontina/black truffles and prosciutto/parmesan. Since the link describes the stuffed peppers, I won't bother to expound on those here.
The egg dishes were adapted from something we saw on the food network a couple of weeks ago. I think it was the "Hearty Boys."
Ingredients (makes 24 individual servings)
48 Wonton wrappers
2Oz butter melted
Salt and pepper to taste.
Filling 1 – Fontina Cheese and Black truffles
2 oz Fontina cheese cut into 36 small cubes
12 thinly shaved black truffle slices
Filling 2 – Prosciutto and Parmesan
2 Oz thinly sliced prosciutto shredded finely
2 Oz Parmesan cheese
24 strips roasted red pepper
Melt the butter in a small bowl. Prepare 2 12 muffin pans as follows:
- Brush each indentation with melted butter
- Lay one wonton in the indentation with the corners sticking up
- Brush the wonton with more melted butter
- Lay another wonton on top of the first, but rotated 90 degrees – making 8 points
- Brush the second wontons with melted butter.
For the fontina dish, place 3 small cubes of fontina in the wontons. For the prosciutto version place a small amount of prosciutto in the wontons. Into each indentation, break one large egg. Top with a thin slice of truffle (fontina dish, finely grated parmesan for the other dish). Place a little roasted red pepper on the prosciutto dish.
Bake the eggs in their pans for a total of 14 minutes at 375. Rotate the pans top to bottom and front to back at 7 minutes.
Serve nestled on a bed of spring greens .