4
portionsEasy
By Sheila Lukins and Julee Rosso
Published 1989
Baked eggs served atop prosciutto and artichoke bottoms are perfect for an elegant brunch or a light luncheon. Place them in the center of large plates with a decorative rim. When buying the artichokes for this dish, be sure to choose large ones. An egg will nestle in the bottom of each.
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