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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Ingredients:
2 honeydew melons |
1 cantaloupe melon |
1/3 pound prosciutto, sliced |
2 sprigs parsley |
Directions:
1. Halve and seed the honeydew melons. Cut 2 (1/4-inch) slices from each honeydew melon half. Shape the honeydew slices to look like the egg white of a sunny-side-up egg. Slice the cantaloupe in half and use a melon scoop or a measuring tablespoon to carve out 4 yolks .
2. Trim the melon balls to resemble yolks. Assemble eggs and position 2 strips of prosciutto bacon alongside them. Garnish with parsley and serve immediately, or refrigerate. For the best contrast, use solid-color plates that are neither white nor yellow.
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