Ingredients
2
oz prosciutto
2
tablespoons butter
2
tablespoons finely chopped shallots
3/4
lb asparagus spears, cut into 1/2-inch pieces (1 1/2 cups)
5
oz garlic & herb goat (chèvre) cheese
1/4
teaspoon salt
1/4
teaspoon pepper
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
6
eggs
1
tablespoon finely chopped chives
Preparation
Heat oven to 350°F. Spray 6 jumbo-size muffin cups with cooking spray.
In 12-inch nonstick skillet, cook prosciutto over medium heat 6 to 8 minutes, turning occasionally, or until crisp. Finely chop; set aside.
In 2-quart saucepan, melt 1 tablespoon of the butter over medium heat. Add shallots; cook 2 to 3 minutes, stirring constantly, until tender. Place in small bowl.
In same saucepan, melt remaining 1 tablespoon butter. Add asparagus; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat; add shallots, prosciutto, 4 oz of the goat cheese, the salt and pepper. Mix well.
Unroll dough onto work surface. Cut dough into 6 squares. Press dough squares in bottom and up sides of muffin cups; fold edges to be even with top edges of cups. Crumble remaining 1 oz goat cheese over dough in cups. Spoon 1/4 cup prosciutto mixture evenly into each cup. Break 1 egg at a time into custard cup; carefully slide egg over filling in each cup.
Bake 25 to 30 minutes or until egg yolks are set. Gently lift out of muffin cups with metal spatula. To serve, sprinkle each with chives.
