Scrambled Egg Tartlets

INGREDIENTS
2 slices prosciutto, each sliced into 12 pieces
4 eggs
3/4 cup cream
30g butter
24 pre-baked tart shells

METHOD
Preheat the oven to 180C.
Place the prosciutto on a baking tray lined with baking paper and grill or bake until crisp.
Remove and drain on paper towels.
Place the eggs and cream in a bowl and lightly whisk together.
Season well with salt and pepper.
Place half the butter in a non-stick frying pan over medium heat and add half the egg mixture.
Slowly fold together.
When just set, remove from the heat.
Spoon the cooked mixture into half of the tart shells and top each tart with a piece of prosciutto.
Grease the pan with the remaining butter and repeat the process with the leftover egg mixture.
Serve immediately.

SERVINGS
24

SOURCE
Marie Claire Food and Drink