Can we talk about two of my favorite things for a second? I love breakfast. and mini things. Just ask my best friends…I have a thing for mini silverware. Probably because my hands are literally smaller than every child over 5-6 years old I’ve met. Not kidding at all. And I know a lot of children from coaching summer swim league for 3 years. Did I mention those kids are between ages 4-19? Yeah. Embarrassing much? Sometimes. #smallhandsproblems.
When I used to swim competitively I was always secretly jealous of everyone else because their hands were NORMAL sized so they basically had paddles pulling through the water compared to me. Even now that I’ve stopped competing I still run into slight issues with them…I’m pretty sure I’ll never stop getting the “OH MY GOD YOUR HANDS ARE SO CUTE CAN I SEE THEM?!” line, ever, in my entire life. Oh, and I physically cannot do a hook grip on the barbell because my hands barely fit all the way around the WOMEN’S BAR. Which is smaller than a men’s bar for all you people who may not know. And The struggle is so real.
But anyway. That’s why I love mini things. Like the cast iron skillet that I cooked this breakfast in.
Which means I LOVE this recipe. Obviously. Because a) it’s breakfast, involving eggs 2) it’s mini and 3) it took be about 2 seconds to prepare it. okay, maybe 45 seconds if I give myself a little leeway here.
It took me longer to take a good picture of this breakfast than it did to make it. #foodbloggerproblems. Good thing it was delicious and totally worth it.
- 3 slices prosciutto
- 3 eggs
- 1 grind (a sprinkle of) Trader Joe’s garlic salt*
- 1 tsp fresh chopped sage or rosemary
- avocado slices, for serving
- optional: 1 tsp extra virgin olive oil, for drizzling
- Preheat the oven to 375 F.
- Heat a mini (individual-sized) cast iron pan on the stove over medium heat. Carefully lay the prosciutto slices so they line the sides and bottom of the pan. You can totally put an extra piece in there if you’d like.
- As soon as the bottom starts to crisp up (this should take about 20-30 seconds), carefully crack your three eggs in the middle of your prosciutto nest. Sprinkle your chopped herbs on top.
- Pop it in the oven and cook for about 4-6 minutes, until the eggs are cooked to your liking. I did 5 minutes for the picture above and only one of the yolks was still a little runny. Keep an eye on them or they’ll overcook fast!
- Pull it out when your timer is up and test your eggs. If they’re ready, season with one or two grinds of garlic salt on top. Don’t use too much - the prosciutto is already salty.
- Top with avocado slices and a drizzle of extra virgin olive oil, if desired.
- Eat straight out of the pan!
What are you favorite easy breakfasts?
1) I also love little silverware because I also have tiny hands 🙂 All of the salad forks get used before any of the “normal” forks here!
2) I was just working on a recipe similar to this earlier this month! We’ll have to compare notes.
Hahah, so funny!! Same thing happens at my place 🙂 And ooo yes!! Love comparing notes and sharing recipe ideas! Sounds great! It’s funny – I posted this recipe and then as I was reading through Danielle Walker’s Meals Made Simple she has a super similar one too!