Saturday, December 6, 2014

Prosciutto Egg Cups

I know what you are thinking; "another prosciutto recipe?!"  And, yes, I know I have several recipes where prosciutto plays a large part.  But it is just so delicious, lower in fat than bacon and it can be used in so many different ways.  This recipe turns it into the most delicious vessel ever used to cook and eat an egg.  It also might be the easiest breakfast or brunch you can make for a crowd or just for yourself.  It involves taking a slice of prosciutto and fitting it into a muffin tin then dropping an egg in the prosciutto cup.  You can add any kind cheese you want and top with pepper and chives and bake for about 15 minutes.  The result is a crispy, salty prosciutto cup with a yummy, gooey egg yolk, (like an egg cooked "over medium"). You could also add some leftover cooked veggies to the cup or  avocado or roasted red peppers.  Basically you can do anything you want and it will turn out fantastic, because, prosciutto.  The best thing about this recipe is it so easy yet beautiful and it really takes no more effort to make for a group of people than it takes to make for one person.  It is perfect for a weekday breakfast, a weekend brunch you are hosting or to make for your family over the holidays. 


This is what you need:

1 Slice of Prosciutto per Egg
1 Egg per Slice of Prosciutto
1/2 tbsp or 1/2 oz of any Cheese (goat or Parmesan is my favorite but cheese is optional)
Cooking Spray
Black Pepper
Chives (optional)

This is what you do:
Coat a muffin tin with cooking spray and heat the oven to 350 degrees.  Line each muffin tin with a slice of prosciutto and add a little cheese of your choice to bottom, if desired.  Crack an egg in each cup and top with some pepper and chives.  Cook for 13-15 minutes to get a soft, gooey yolk. 
Prep Time: 5 minutes
Cook Time: 13-15 minutes
1-2 Eggs per Serving
First thing to do is preheat the oven to 350 degrees.  Next, coat the muffin tin with cooking spray.  You want to make sure they are coated well so nothing sticks and they are easy to remove from the pan.
Like so.

Now, take a slice of prosciutto and kind of fold it into each cup so it covers the whole cup.  It does not have to be perfect.  Make sure the little strip of fat on each prosciutto slice is on the top, not in the actual cup.  This will allow the fat to cook off and become crispy. 
 Fat at the top.
Just line the cup as best as you can and press against the muffin tin to create the cup for the cheese and egg. 

If you choose to add cheese or veggies or avocado, do so now.  You really do not need to add a lot, so about a 1/2 tbsp is plenty.  If I am having a Paleo day, I just do the prosciutto and the egg and it is  delicious. 
I did half goat cheese and half Parmesan today.

Next comes the egg.  I crack it straight into the cup.  If a yolk breaks, it is OK, it just won't be as runny.  If you do not like runny eggs at all, you can crack all the eggs in a bowl and whisk together then fill each cup almost to the top.  I then top with cracked pepper and chives.  Salt is not needed because the prosciutto is salty enough on its own.  
 Action shot.
 What broken yolk right in the middle cup?
 Ready for the oven.

Cook for 13-15 minutes, depending on how runny you like your eggs and how hot your oven runs.  Pull them out and right away take a butter knife around the outside of the prosciutto on each cup to loosen them.  Then I use a fork and the knife to carefully remove them. 

Serve immediately or place on platter so guests can help themselves.  They are so simple, yet elegant and taste incredible.  A perfect breakfast or brunch for one or for a big crowd with a big fruit salad or toast.  You cannot go wrong with these.

Is this not the most perfect egg you have ever seen?  Hope you enjoy them!