The tennis brunch

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

24 eggs

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

Method

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 .