Prep Time:  5 minutes plus 10 minutes cooling        |        Cook Time:  15 minutes        |        Serves:  6

Ingredients

• 100g Westacre Dairy shredded parmesan cheese
• 100g prosciutto
• 6 Lodge Farms free range eggs
• ½ cup Colway mayonnaise
• 2 tbsp fresh chives, finely chopped
• Salt and pepper, to taste

Method

1. Preheat the oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper. Place 2 tablespoons of parmesan cheese into small circles on one tray. Bake for 7-8 minutes Until melted and golden. Remove from oven and allow to cool. Remove from tray when completely cold. Break up into small pieces.
2. Lay the prosciutto slices separately on the other tray. Bake at the same time as cheese, until crispy. Set aside to cool, then break up into small pieces.
3. Place eggs in a large saucepan and cover with cold water from the tap. Add eggs and place pan over medium heat and bring to a simmer. You can gently stir the eggs clockwise, to help centre the yolks while they cook.
4. Simmer the eggs for 8-10 minutes (for hard boiled). Run the eggs under cold water for 30-60 seconds, then place them in a bowl of iced water to cool quickly, before removing the shell.
5. Cut each egg in half and gently scoop out the yolks, place into a small bowl, combine with mayonnaise. Season to taste with salt and pepper.
   
6. Lay egg white halves onto a serving platter and spoon in egg yolk and mayonnaise mixture. Top each half with prosciutto and cheese pieces. Sprinkle with chives and serve.

Optional: You can also transfer egg mixture to a piping bag or, if you don’t have one, a snap-lock bag – snip off the end and pipe the mixture into egg whites.