Eggs in Baskets

I made these for Christmas morning, along with the totally delicious chocolate babka and yummy panettone from years past. I ended up overcooking the yolks of the ones baked in the deep muffin pans because the whites weren't setting up. But the ones I baked in a regular muffin pan came out better. But really, if I'm going to do an egg dish that's supposed to have a runny yolk, I prefer this one.

Eggs in Baskets
Courtesy of Sunny Anderson



3 large russet potatoes, peeled
1/2 stick unsalted butter, melted
Kosher salt and freshly cracked black pepper
Nonstick cooking spray
6 slices prosciutto, about 2 1/2 ounces, chopped
2 tablespoons maple syrup
6 eggs
3/4 cup shredded provolone

Heat the oven to 350°F.

In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.

Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.

Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.

Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.

Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.

Top the eggs with crispy prosciutto and serve immediately.

Cranberry Rosemary Digestif

Meh. Apparently, whiskey is not my libation of choice. I will be using the rest of the digestif base to liven up my sparkling water. But if you like whiskey, then this is for you.

Sunny's Family Therapy Cranberry Rosemary Digestif
Courtesy of Sunny Anderson



For the cranberry syrup:
1/2 cup water
1 cup cranberries
1 cup sugar
3-inch cinnamon stick
2 sprigs rosemary
Pinch salt
1 lemon, zested

For the drinks:
Ice
200 ml bottle whiskey

Add the water, cranberries, sugar, cinnamon stick, rosemary, salt and lemon zest to a medium saucepan. Bring to a boil over medium heat. Lower the heat and simmer until slightly reduced in volume and thickened to a syrup. Remove from the heat and strain through a fine mesh sieve into a bowl. Discard the solids. Refrigerate until cool, about 30 minutes.

To make a drink: Put a handful of ice in a drink shaker along with 1 1/2 ounces of whiskey and 1 tablespoon of the cranberry syrup. Shake gently a few times and strain into a glass. Repeat for the remaining drinks and serve.