Preparation time: 5 minutes
Cooking time: 30 minutes
Serves: I can eat 2!
:: Frozen puff pastry, thawed (you can make it fresh if you want, but I think you'll be wasting valuable time)
:: Eggs (4 or 5 to make six cups)
:: A few drops of truffle oil
:: Half a cup of milk
:: Handful of mozzarella cheese
Grease muffin tin with Pam or butter or Vaseline or whatever you like to use. Cut puff pastry into circles to fit inside muffin tin.
Fill each cup with eggs which you beat with a bit of truffle oil (I like black truffle oil, especially in my eggs, however if you have truffle issues you can use something else... but if you have truffle issues know that I won't ever cook for you), paprika, salt, and milk. Then sprinkle the full cups with shredded low-moisture mozzarella. Then cover THAT with a small slice of prosciutto.
Bake them at 400 until they got really friggin big, you'll notice... but it was about a half hour.