Ingredients

Step by step

1. Preheat the air fryer to 180°C. Spray the air fryer basket a few times with cooking oil and add the prosciutto in a flat layer. Air fry until the prosciutto is beginning to crisp, about 4-5 minutes. Transfer to a wire rack to cool completely.

2. Reduce the air fryer temperature to 160°C and prepare an ice bath for the eggs. Place 6 whole eggs in the air fryer basket and cook for 9 minutes. Use a large spoon or tongs to transfer the eggs to the ice bath. Leave to cool completely then carefully peel.

3. Slice the eggs in half lengthwise. Scoop out the yolks and transfer to a medium bowl, setting the hollowed-out whites aside. Using an electric hand-mixer, beat the yolks with the mascarpone, ’nduja, vinegar and lemon juice until smooth and creamy, seasoning to taste. Set aside or refrigerate until ready to use.

4. Preheat the air fryer to 190°C. Put the flour in a shallow bowl. In another shallow bowl, beat the remaining eggs with a pinch of salt. In a third shallow bowl, add the breadcrumbs and use your hands or the back of a large spoon to break them down a little. Stir in the garlic granules, paprika and some freshly ground black pepper.

5. Working with one egg white half at a time, dip into the flour, followed by the beaten egg, letting any excess drip off. Finally, coat in the panko, gently pressing to stick. Once all the halves are coated, spritz each with 4-5 pumps of the olive oil spray until coated. Arrange the eggs in the air fryer basket, trying not to overcrowd – you might need to do this in batches. Cook in the air fryer, turning the eggs halfway through, until deeply golden and crispy, about 8-10 minutes. Allow to cool slightly.

6. Arrange the egg whites on a serving platter. Transfer the yolk mixture to a piping bag and pipe a little into the hollow of each egg white. Crumble some prosciutto over each, followed by a sprinkle of chives and black pepper. Serve immediately.