Prosciutto Egg Cups Recipes

EGGS BAKED IN CRISPY PROSCIUTTO BASKETS

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.

PROSCIUTTO BAKED EGG CUPS

Steps:

• Preheat oven to 425 degrees F.
• Heat a medium saute pan to medium high heat, add grape seed oil and garlic to a pan. Saute for 30 seconds, stirring the whole time. Next, add spinach to the pan and saute for 2-3 minutes until wilted. Season with salt. Add in the roasted red pepper, saute for another minute and remove from heat and set aside.
• Spray a 12 cup muffin pan with cooking spray.
• Fill each muffin cup with prosciutto, making sure to line the bottom and sides of the cup (using little pieces to patch in holes as necessary.)
• Then fill in each muffin cup with 1-2 tablespoons of the spinach mixture.
• Carefully crack 1 egg into each muffin cup. Season with cracked black pepper.
• Bake for 10 minutes for runny eggs or 13-15 minutes for set eggs.
• Garnish with chopped chives.

PROSCIUTTO EGG CUPS

Steps:

• Preheat oven to 375.
• Spray muffin tin with cooking spray.
• Press prociutto in to muffin tins covering the entire surface of the cup.
• In a bowl, scramble eggs and add ricotta cheese, asparagus and tomato.
• Pour egg minxture into the prociutto lined muffin tins.
• Sprinkle tops with shredded cheese.
• Bake for 15 minutes or until tops begin to brown a bit.

PROSCIUTTO-PESTO CODDLED EGG CUPS

Steps:

• Preheat the oven to 400 degrees F. Lightly coat a 12-cup muffin tin with cooking spray.
• Cut the prosciutto slices in half and overlap 2 pieces in each cup. Using a 2-inch cutter, cut 12 rounds from the bread and set one on top of the prosciutto in each cup.
• Divide the pesto evenly among the cups; sprinkle the Parmesan evenly over the pesto. Crack an egg into each cup and season with salt and pepper. Bake until the egg whites are set but the yolks are still runny, 8 to 12 minutes. Serve.

PROSCIUTTO EGG CUPS

Steps:

• Cook and stir onion, brown sugar, and vinegar in a skillet over medium heat until onion is golden, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 6-muffin tin with cooking spray.
• Whisk egg whites and eggs in a large measuring cup.
• Fill each muffin cup halfway with egg mixture. Scatter onion, Gouda cheese, and prosciutto cubes on top. Cover with remaining egg mixture, leaving 1/4-inch space at the top for eggs to rise.
• Bake in the preheated oven until golden brown on top, about 20 minutes.

PALEO PROSCIUTTO EGG CUPS

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F.
• Brush 6 standard muffin cups with 2 tablespoons of the olive oil; the oil will pool on the bottom of the cups, but that's okay. Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Crack 1 egg into each prosciutto cup and top each egg with a tomato wedge. Reserve the remaining tomato wedges for serving.
• Bake until the egg whites are set and wobble only slightly, 8 to 10 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and lift onto a plate for serving.
• Mix the basil, walnuts, red pepper flakes and garlic with the remaining olive oil in a small bowl to combine. Serve over the egg cups and remaining tomato wedges.

PROSCIUTTO WRAPPED EGG CUPS

Steps:

• 1.Chop up your onions,mushrooms and sun dried tomatoes. We soaked our sun dried tomatoes in water for a few minutes first, but you don't have to. We buy the ones that are not packed in oil.
• 2.Saute onions, mushrooms and tomatoes in some ghee or coconut oil until your onions are translucent. Throw in your spinach until it is wilted. Then remove from heat and set aside.
• 3.In a small bowl, beat 5 eggs with a fork and then season with salt and pepper. Go easy on the salt because your prosciutto will also add salt.
• 4.Grease your muffin tins really, really well. We also have silicon muffin cups but went with actual muffin tins today so that our prosciutto would crisp up.
• 5.Lay one piece of prosciutto into each cup and mold it around until it fits. You don't want any holes for the egg to leak through.
• 6.In six of our cups, we spooned in some of our mushroom, onion, tomato and spinach filling. We then poured the beaten eggs into each of those cups until they were full.
• 7.For the remaining six cups, we cracked a whole egg into each and then dropped in half of a cherry tomato. We sprinkled freshly ground pepper and sea salt on these ones.
• 8.Variations: you could put just about anything you like in these: cheese if you eat dairy, sausage, smoked salmon, red or green bell pepper, broccoli etc....
• 9.Bake in a preheated 200 C oven for about 15 minutes or until set and starting brown on top. Let them sit for a few minutes after they come out of the oven and then run a knife around the side to remove them from the pan (this is the part where you can tell if you greased your pan well enough!).