Heat the butter gently, add the prosciutto and sauté till golden on the edges (about 3 mins). Then add tomatoes, salt and pepper and cook for a further 2 mins. Stir in roasted garlic and basil.
Toast muffins and butter them if desired.
Add eggs to prosciutto and cook till still soft. Add provolone cheese and when just melted remove from heat and place on toasted muffins. Do not add the cheese until the eggs are almost cooked or the eggs will end up soupy and loose.
Sprinkle with Parmesan and garnish with fresh basil leaves.
When your oven is on for a roast dinner – throw in a head of garlic too. Cut the top quarter off the top of the head to expose the tops of the garlic cloves. Drizzle with olive oil and season with salt and pepper. Wrap in foil and bake at 200°C for 30-40mins until soft. Allow to cool and squeeze out the garlic.