It's what's for dinner... yesterday... and lunch today! I've made them before, and here is the recipe I've been using.

At this point in the process, all of a sudden, I realized that the light wasn't too bad and I could take pictures! I'd already cooked the prosciutto and steeped it in half & half. I'd also realized that I didn't have any spinach, but found some left-over peas in the fridge. Hey, why not?

So there's a tiny bit of butter at the bottom of each dish, prosciutto, peas, a spoonful of half & half, an egg, another spoonful of half & half, a smidge of sea salt, and some pepper.

Last time, I'm sure I used a whole lotta butter and the heavy cream. Next time, I will probably cut the butter even further, perhaps just "greasing" the dish, or possibly using olive oil; I think I'll still use half & half, because I like the richness, but maybe only half... of the half & half.

I love a recipe I can play around with.

Last time, while not overcooked, they were cooked very well. This time, I baked them for just a little less time and they were perfect -- the whites thoroughly cooked, the yolk still soft.

I have to say that I love love love the Pampered Chef 1-cup Prep Bowl Set that I bought from my cousin's wife, Jane. I don't remember if my sister Karen was a one-time consultant, or just hosted now and then, but I've purchased a few PC items over the years. I have some favorites, and these bowls shot right up to the top -- not only are they are PERFECT for this recipe, they also have COVERS, so I've been using them for leftovers and for packing my lunch. Love.

Do I need to say that I'm not getting paid to say that? I'm not. Jane doesn't even know that I'm talking about/linking her!

Happy weekend, ever'body!