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SRC: Prosciutto Egg Cups - Every Little Thing

SRC: Prosciutto Egg Cups

I made a dish this weekend that wasn’t time-intensive. It didn’t break the bank and I made it when I was half-awake. However, this dish was so good that it’s already been requested again and will likely be on a weekly rotation in our kitchen because it was just that good.
The best part? It was breakfast!

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I found this recipe because of the Secret Recipe Club. I’ve been involved since May and all the dishes I’ve been inspired to make by the blogs I’ve been paired with have turned out extremely well. However, I think this one takes the cake.

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This month I was paired with From Arepas to Zwetschgen, a blog that focuses on “cooking around the world.”  Recipes range from shrimp stew to Baltic potato bake and beyond but what really caught my eye was actually a result of her Secret Recipe Club pairing from September! The baked eggs with prosciutto sounded so amazing that as soon as it caught my eye, it made the list.

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Baked Eggs with Prosciutto (Prosciutto Egg Cups)
(adapted from From Arepas to Zwetschgen)
(serves 2-3)

6 slices prosciutto
Italian spices (oregano, parsley, etc)
1 cup mozzarella
6 large eggs
Salt and pepper
2 scallions, sliced

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I have never eaten prosciutto before. I know. I didn’t realize quite how thin it was, and I could not get a full slice without it tearing. However, as long as you layer them enough so that it covers the whole cup, you’re fine.

(Make sure you spray each cup first!)

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Preheat the oven to 375 degrees and, after the prosciutto covers each cup, sprinkle cheese in the bottom and top the cheese with a bit of Italian spices.

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Carefully crack each eggs and dump them in each cup. I found it was easiest to do this quickly, separating each egg shell over each cup with my fingers and swiftly overturning the eggs.

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Carefully sprinkle more cheese on the whites of the eggs, then dust with salt and pepper, and top with a few scallions.

Bake for anywhere from 12-18 minutes. 12 minutes will leave you a very runny egg. 15 minutes will leave you an egg that’s partially set but still runny. 18 minutes will leave you with a fully set egg. So cook to your liking!

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I took it out after 15 minutes. It was splendid.

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Run a knife around the edge of the cup and use that or other utensil to wedge out the cup onto a plate.

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These were absolutely, hands-down, one of the best breakfasts I’ve had since living in my house (over a year!). It was an excellent choice, and I’m glad I found it via From Arepas to Zwetschgen!

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Question: How do you like your prosciutto? Simple paired with good cheese, or something else?

Comments

  1. Made these and they were a HIT! I used oil on the cupcake tins instead of Pam because I didn’t have any. The cups were still easy enough to remove – I’d recommend making sure that the prosciutto overlaps the cups significantly. So more than 6 slices might be necessary depending on how small the slices are.

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  1. […] option. I have a feeling that these will be in the breakfast menu for years to come.Source: Every Little Thing, via The Cookaholic […]

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