11
Spring Egg Cups
Sophisticated and sure to impress your brunch guests .
Makes 6 individual servings
6
slices prosciutto
2 to 3 asparagus spears, sliced lengthwise into thin ribbons
using a peeler or mandoline
5
large eggs
¼
cup half-and-half
¼
teaspoon kosher salt
Freshly ground black pepper, to taste
2
teaspoons finely chopped fresh dill
¼
cup goat cheese, crumbled
1 . Lightly grease a regular 6-cup muffin pan with oil . Press one
slice of prosciutto into each muffin cup to entirely line bottom
and sides, leaving some overhang . Mend any cracks . Fill each
muffin cup with some of the asparagus ribbons .
2 . In a bowl, whisk together the eggs, half-and-half, salt and
pepper . Stir in dill and crumbled goat cheese .
3 . Fill each cup two-thirds of the way with the egg mixture .
4 . Place the muffin pan directly on the bottom of the Cuisinart
®
AirFryer . Set the temperature to 350°F and AirFry for 8 to 10
minutes, until egg cups are set and no longer runny . Run a
knife along the edge of each cup to loosen from pan . Serve warm .
Nutritional information per serving:
Calories 116 (62% from fat) • carb. 1.5g • pro. 10g • fat 8g
sat. fat 3.3g • chol. 172mg • sod. 432mg • calc. 32mg • fiber 0g
Crispy Chickpeas
Quickly transform a plain can of chickpeas into a crispy snack .
1
can (15.5 ounces) chickpeas, drained and blotted dry,
about 1½ cups
Olive oil, for spraying
¼
teaspoon kosher salt
¼
teaspoon ground cumin
Pinch freshly ground black pepper
1 . Place the AirFryer Basket onto the Baking/Drip Pan .
Put the chickpeas into the basket and spray liberally with oil .
Sprinkle with the salt, cumin and pepper .
2 . AirFry in the upper position with temperature set to 350°F for
15 minutes, until chickpeas are fragrant and lightly browned .
Serve immediately .
Nutritional information per serving (¼ cup):
Calories 75 (13% from fat) • carb. 14g • pro. 3g • fat 1g • sat. fat 0g
chol. 0mg • sod. 275mg • calc. 20mg • fiber 3g
