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.
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THE CULINARY INSTITUTE OF AMERICA FEATURED RECIPE
