Egg in a Donut Hole

Recipe: Paul Sletten, chef-owner | Abreo | Rockford, IL

Yield: 4 servings

Ingredients

8 large slices prosciutto
4 plain, glazed cake donuts
4 eggs
1 teaspoon olive oil

Directions

Wrap one slice of prosciutto on bottom of donut and secure with toothpicks. Turn donut quarter-turn and wrap second slice prosciutto on bottom of donut and secure with toothpicks. Repeat with remaining donuts and prosciutto. Place prosciutto-wrapped donuts on parchment paper.

Break egg and slip into center of each donut. Spoon ¼ teaspoon oil over each yolk. Bake in preheated 350° F oven until egg whites are completely set and yolks begin to thicken but are not hard, approximately 10 to 12 minutes. Remove toothpicks before serving.