Deviled Eggs With Crispy Prosciutto Recipes

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EGGS BAKED IN CRISPY PROSCIUTTO BASKETS



Eggs Baked in Crispy Prosciutto Baskets image

Luscious, cheesy eggs baked inside prosciutto "baskets" make a craveable finger-friendly brunch main.

Provided by Molly Baz

Categories     Egg     Breakfast     Prosciutto     Thyme     Brunch     Cheese

Number Of Ingredients 10

Olive oil (for pan)
12 slices prosciutto (about 6 ounces)
1 cup grated Gruyère (about 2 1/2 ounces)
12 large eggs
1/4 cup heavy cream
1 teaspoon chopped thyme
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Special Equipment
A standard 12-cup muffin pan

Steps:

  • Preheat oven to 375ºF. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
  • Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.

PARMESAN PROSCIUTTO DEVILED EGGS



Parmesan Prosciutto Deviled Eggs image

Make and share this Parmesan Prosciutto Deviled Eggs recipe from Food.com.

Provided by melrenee72

Categories     < 4 Hours

Time 1h10m

Yield 12 eggs, 12 serving(s)

Number Of Ingredients 4

6 eggs
1/2 ounce prosciutto
1/4 cup freshly grated parmesan cheese
1/4 cup mayonnaise

Steps:

  • Carefully place the eggs in a medium saucepan and cover with cold water. Cover the pan and bring to a boil over medium-high heat. Allow to boil for 3-4 minutes. Keeping the pan covered, remove the egg from the heat and allow to rest in the hot water and steam for 20 minutes. Drain and rinse in cold water until lukewarm.
  • Meanwhile, slice the prosciutto into pieces that are 1/4″ wide and about 1/2″ long. Cook in a skillet over medium until browned and crispy.
  • Whisk the prosciutto into the Parmesan cheese and mayonnaise. Cover and refrigerate until ready to use.
  • When the eggs are cooled, carefully peel them and slice in half lengthwise. Scoop out the yolks and mash them into the mayonnaise.
  • Transfer the yolks to a pastry bag fitted with a large tip or a plastic bag with one corner cut out, and pipe the filling into the egg whites. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 63.8, Fat 4.6, SaturatedFat 1.4, Cholesterol 96.1, Sodium 102.2, Carbohydrate 1.4, Sugar 0.4, Protein 4

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