An unusual dish straight from the USA. Be sure to try this delicacy.
Ingredients
- 4 servings
- 4 eggs
- 4 slices prosciutto (thinly sliced, packaged)
- 8 sprigs fresh thyme
- 4 teaspoons mayonnaise mixed with 1 – 2 teaspoons mustard
- salt and freshly ground black pepper
- Optional: bread + mayonnaise mixed with mustard in the same proportions as above
Preparation
Cook the eggs until hard-boiled (6 minutes from boiling), drain, pour cold water over them, crack the shells, and after a few minutes, peel them. Trim a bit off one end of each egg so they can stand on the cut side. Cut about 1/3 of the egg from the other, top part (more than before) along with a small piece of the yolk. Set aside the cut egg white (it won’t be needed), and crumble the yolk.
On a work surface, lay out the slices of prosciutto, fold them in half lengthwise. Place two sprigs of thyme on each slice of prosciutto, then place the eggs and wrap them in the prosciutto. Arrange the eggs on a plate with the cut, bottom part facing down. On the cut, top part of each egg, spoon about a teaspoon of the mayonnaise and mustard mixture, sprinkle with the crumbled yolk. Season with salt and freshly ground black pepper. Serve with bread and extra mayonnaise and mustard mixture on the side.
