Ingredients Jump to Instructions ↓

  1. 2 honeydew melons

  2. 1 cantaloupe melon

  3. 1/3 pound prosciutto, sliced

  4. 2 sprigs parsley

Instructions Jump to Ingredients ↑

  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". 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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