Instructions: Cut four 1/4 inch slices from each honeydew melon.

Shape 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 two "yolks." Trim the melon balls to resemble yolks.

Assemble "eggs" and position two 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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