Prosciutto Egg Cups
Savory and elegant, these Prosciutto Egg Cups are a simple yet impressive breakfast or brunch option. Thin slices of prosciutto crisp up in the oven to form a salty, flavorful shell around soft-baked eggs. A sprinkle of fresh parsley and chives adds a bright, herbal finish. Perfect for a quick weekday breakfast or a beautiful addition to a weekend spread.
Recipe - Redfield #726
Prosciutto Egg Cups
Prep Time15 Minutes
0Cook Time15 Minutes
Calories6
Ingredients
12 slices prosciutto
6 eggs
1/2 tsp salt
1/2 tsp black pepper
1 Tbs fresh parsley, chopped
1 Tbs fresh chives, chopped
Directions
- Preheat oven to 425° F. Spray a 6-cup muffin pan with cooking spray. Arrange two prosciutto slices along the bottom and sides of each cup of the muffin pan. Leave a good amount of excess around the edges because the prosciutto will shrink during baking.
- Crack an egg into each prosciutto cup. Sprinkle with salt and pepper. Bake for 10 to 15 minutes until eggs are cooked to desired doneness. Carefully lift the edges of the prosciutto cups, and transfer to a plate. Sprinkle with parsley, chives and black pepper before serving.
Nutritional Information
Per Serving (1): Calories: 130, Fat: 8 g (3 g Saturated Fat), Cholesterol: 200 mg, Sodium: 1,020 mg, Carbohydrates: 1 g, Fiber: 0 g, Protein: 14 g
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Nutritional Information
Per Serving (1): Calories: 130, Fat: 8 g (3 g Saturated Fat), Cholesterol: 200 mg, Sodium: 1,020 mg, Carbohydrates: 1 g, Fiber: 0 g, Protein: 14 g
Directions
- Preheat oven to 425° F. Spray a 6-cup muffin pan with cooking spray. Arrange two prosciutto slices along the bottom and sides of each cup of the muffin pan. Leave a good amount of excess around the edges because the prosciutto will shrink during baking.
- Crack an egg into each prosciutto cup. Sprinkle with salt and pepper. Bake for 10 to 15 minutes until eggs are cooked to desired doneness. Carefully lift the edges of the prosciutto cups, and transfer to a plate. Sprinkle with parsley, chives and black pepper before serving.