Egg Prosciutto and Asparagus Muffins (Air Fryer)

These are hearty and fun to serve for your whole family.

6 slices prosciutto
2-3 spears asparagus, ribbon sliced using a mandolin or peeler
5 large eggs
¼ cup half and half cream
⅛ tsp. sea salt
⅛ tsp. black pepper, freshly cracked
¼ cup Parmesan cheese, shaved

Set to Air Fry and preheat to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease a regular 6 cup muffin pan with oil.

Press 1 slice of prosciutto into each muffin cup to entirely line bottom and sides, leaving some overhang. Mend any cracks. Trim the asparagus and using a peeler or mandolin, slice each spear lengthwise to create thin ribbons.

In a bowl, whisk together the eggs, cream, salt and pepper. Stir in dill. Divide half of the goat cheese into the bottom of each cup, followed by 2-3 asparagus ribbons. Evenly pour the egg mixture so that each cup is ¾ full. Top each cup with the remaining cheese. Place the muffin pan onto the unit's rack/pan in the top position and cook for 10-12 minutes until the custard is set and the tops are golden.

Transfer pan to cooling rack. Run a knife or offset spatula around each egg cup to dislodge from pan.

Serve immediately, or at room temperature.

Makes 6 servings.