Start to finish: 30 minutes
2 1/2 tablespoons extra-virgin olive oil
4 sheets phyllo pastry
4 thin slices prosciutto (about 3 ounces total)
1/2 cup coarsely grated unsalted mozzarella cheese
1/4 cup pesto
4 large eggs
Preheat the oven to 400 F.
Lightly brush the work surface with some of the oil. Arrange one sheet of phyllo on the counter with the long edge facing you; cover the remainder with plastic wrap and a damp towel to prevent drying out. Brush the sheet all over with some of the oil. Gather the edges in to form a 4-inch wide nest, keeping the center flat. Using a large metal spatula transfer the nest to a parchment paper-lined rimmed baking sheet. Repeat with remaining phyllo and oil to make 3 more nests.
Ease a slice of prosciutto into the center of each nest, folding it over to fit into the space and letting the edges curve up a bit to form more of a nest. Sprinkle 2 tablespoons of the cheese on top, spreading the cheese out to form an indentation in the middle. Spoon the pesto over the cheese and crack 1 egg into center of each nest.
Bake on a shelf in the lower third of the oven until the whites are set but the yolks are still runny and the phyllo is golden and crisp, about 8 minutes. Remove from the oven and let stand 3 minutes before serving.
Nutrition information per serving: 364 calories; 240 calories from fat; 27 g fat (7 g saturated; 0 g trans fats); 241 mg cholesterol; 870 mg sodium; 14 g carbohydrate; 0 g fiber; 1 g sugar; 18 g protein.
Sara Moulton, Associated Press