Pimento Prosciutto Eggs Very Classy Easy Appy Recipes

Steps:

• Remove yolks from egg halves & mash in a bowl w/the mayo & cream.
• Stir in 1st measures of pimento & basil + the prosciutto.
• Spoon mixture into egg halves & top w/2nd measures of chopped pimento & basil.
• NOTE: Can be made up to 3 hrs ahead of need & stored in refrigerator (covered).

Steps:

• Preheat oven to 375ºF. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
• Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.

Steps:

• Cut eggs lengthwise,remove yolks and place in a small bowl.
• Combine pimento cheese,sugar,salt, and pepper with the yolks and mix well.
• If extra moisture is needed, add mayonnaise a little at a time until desired texture is reached.
• If desired top with paprika and chopped green onions.
• Chill for at least two hours.

Steps:

• Finely chop the green onion tops by first cutting them lengthwise into long, thin strips. Combine chopped green onion tops, extra-virgin olive oil, minced Italian parsley, and salt in small bowl; whisk to blend. (Can be prepared 3 hours ahead. Let stand at room temperature.)
• Lightly toast 4 sourdough bread slices. Spread each with 1 tablespoon green onion oil. Arrange 1/4 of arugula on each bread slice. Top each with 2 slices prosciutto. Transfer 1 prepared bread slice to each of 4 plates.
• Divide remaining green onion oil equally among four 1 1/4-cup custard cups or ramekins. Using pastry brush, spread green onion oil over inside of each cup to coat (most of mixture will fall back to bottom of cup). This will keep the eggs from sticking, making them easier to unmold later. Break open 2 eggs into each prepared cup. Place cups in large skillet. Pour enough water into skillet to reach halfway up sides of cups.
• Set skillet over medium-high heat and bring water to simmer. Reduce heat to medium-low. Cover skillet and gently cook eggs until whites are just firm to touch and yolks are set to desired consistency, about 6 minutes.
• Using spatula and oven mitt or hand towel as aids, lift cups with eggs from water. Cut around eggs to loosen. Turn 2 eggs out onto each prepared bread slice. Garnish with Italian parsley sprigs.