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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Goat Cheese and Asparagus Breakfast Cups Recipe

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This recipe for Creamy Goat Cheese and Asparagus Breakfast Cups is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 oz. prosciutto
2 tablespoons butter
2 tablespoons finely chopped shallots
3/4 lb asparagus spears, cut into 1/2-inch pieces (1 1/2 cups)
5 oz garlic & herb goat (chèvre) cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (8 oz) refrigerated crescent dough sheet
6 eggs
1 tablespoon finely chopped chives

Directions:
Directions:
Heat oven to 350°F. Spray 6 jumbo-size muffin cups with cooking spray.

In 12-inch nonstick skillet, cook prosciutto over medium heat 6 to 8 minutes, turning occasionally, or until crisp. Finely chop; set aside.

In 2-quart saucepan, melt 1 tablespoon of the butter over medium heat. Add shallots; cook 2 to 3 minutes, stirring constantly, until tender. Place in small bowl.

In same saucepan, melt remaining 1 tablespoon butter. Add asparagus; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat; add shallots, prosciutto, 4 oz of the goat cheese, the salt and pepper. Mix well.

Bake 25 to 30 minutes or until egg yolks are set. Gently lift out of muffin cups with metal spatula. To serve, sprinkle each with chives.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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