Categories: Breakfast

Ingredients

• 1/2 cup olive oil
• 1/2 cup chopped fresh basil
• 1 tbsp finely chopped shallot
• 8 slices prosciutto
• 8 large eggs
• 2 tbsp fresh lemon juice
• 8 cups baby arugula
• Crusty bread, for serving

Directions

1. In a small bowl, whisk olive oil, basil, and shallot. Brush 1 tsp of basil-shallot oil in each of 8 nonstick muffin cups. Line cups with prosciutto, overlapping the ends. Crack in eggs. Bake at 400 until eggs are just set, about 12 minutes. In a large bowl, whisk lemon juice and remaining basil-shallot oil; season dressing and reserve 2 tbsp. Toss arugula with dressing in bowl. Mound salad onto plates. Top with eggs. Drizzle with reserved dressing; season. Serve with bread.

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