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prosciutto cups

These cute little crispy prosciutto cups make for an impressive and compact breakfast presentation.

Underneath the egg, you can place any filling you would like, or none at all. I’ve given you several examples of things you might like to add to your cups; such as roasted veggies, pesto, salsa, purchased or homemade giardiniera, or simple tomato slices.

You’ll need two muffin tins of the exact same size. The reason you need two tins is so that one can sit directly on top of the other once it is lined with the prosciutto. Doing so prevents the prosciutto from curling up and shrinking while it is baking in the oven.

The cup in the photo above was done correctly, the cups in the photo below were not. See the difference?  Since the curled-up prosciutto cups were too small to hold an egg, I piled one scrambled egg into two cups that I had lined with tomato slices.

This recipe makes six, but can easily be doubled if you have a crowd to feed and happen to have two matching 12-cup muffin tins.

Baked Eggs In Crispy Prosciutto Cups

12 slices prosciutto
6 small or medium eggs
Freshly ground black pepper

Filling of your choice; such as minced roasted vegetables, gremolata, pesto, chutney, salsa, giardiniera, or ripe sliced tomatoes

1/2 cup extra-sharp shredded cheese
Snipped chives for garnish, if desired

Preheat the oven to 400 degrees.

Line 6 standard-size muffin cups with 2 slices of prosciutto each, completely covering the surface of each cup.  Place another muffin tin directly on top of the filled muffin tin and press down. Bake in preheated oven for 8 minutes.

Removes the pan from the oven and removes the top muffin tin. Place a teaspoon or two of the desired filling, or 1 tomato slice, in the bottom of each prosciutto cup.  Then crack one raw egg into each. Season liberally with pepper.

Bake for 10 minutes, or until the white of the eggs are just barely firm. Sprinkle each with a heaping tablespoon of cheddar cheese and return to the oven for 2 minutes.

Let the eggs rest for 1 minute and then run a paring knife around the outside of each cup to loosen and gently lift each out with a spoon and transfer to serving plates.

Garnish with snipped chives, if desired.

Makes 6

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1 comment

1 Amy Kilpatrick { 05.07.12 at 10:33 AM }

Omg, YUMMMMM! So going to make these!

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