This is the easiest recipe for a great brunch. The original recipe comes from Williams-Sonoma but I simplified it…because why not make something easy, even easier! These pies transfer well, so they’d be great to take to a friends house, or a picnic.
Cut rounds of store bought pastry and place in a muffin tin, ramekins, or if you’re lucky like me, a pie maker!
Precook the pastry in a hot oven until they look light brown… around 5 minutes.
Crack an egg into each. Add some sliced proscuitto, thyme, truffle salt and cracked pepper. Cook until the whites of the egg are solid but the yolk is still runny. This took me approximately another 5 minutes.
So easy, and so yum!