Chicks in the Pig Pen

New Year's Day Hangover Cure

Skip the long waits at restaurants on New Year's Day and make brunch for yourself in your jammies, while you watch Netflix! These "Chicks in the Pig Pen" are the perfect thing to pep you up after bottles of champagne - and are super easy. Check out the recipe below and stock up on these essentials before you pop bottles!

My best friends from New York, Lauren and George, came to visit over the holidays and brought some premium ingredients from the Big Apple: Prosciutto, fresh mozzarella, pickled pepper shooters, and fresh bread from Arthur Avenue. Arthur Avenue is known for their authentic Italian ingredients and products, and I was giddy with excitement when my friends brought in the goods.

We indulged on the antipasto, played Exploding Kittens, some Cards Against Humanity and of course consumed lots of wine. In the morning we awoke to hangry bellies and opened the fridge to find lots of quality leftovers.

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Chicks In The Pig Pen

Hangry Timer: 25 Minutes
Recipe Collaborator: George Moscone

What do you do with the leftovers? Make Chicks in the Pig Pen! Crispy prosciutto cups filled with egg, fresh mozz and topped with breadcrumbs. My sous chef for the day, George, collaborated with me to come up with a perfect recipe and I let him show me how it's done.

What To Do With It:

Preheat oven to 375º F.

Spray four cups of the muffin tin with non-stick spray or drizzle a little olive oil and rub around the muffin cups with a paper towel.

Layer two slices of prosciutto into each of the four muffin cups, making sure to cover the entire cup.

Crack one egg into each prosciutto layered cup and carefully top each one with a slice of fresh mozzarella.

Sprinkle each cup with bread crumbs and pepper and finish with a drizzle of olive oil*.

Bake the chicky piggies for 15 minutes. Remove and let rest for 5 minutes. Serve with your favorite hot sauce, jalapeños, cilantro or whatever else you like! Oink oink!