Baked Prosciutto Egg Cups

Double down on brunch with these ridiculously delicious, all-in-one egg cups brought to you by Claire, our equally delicious Private Events coordinator.

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Baked Prosciutto Egg Cups

24 Slices of prosciutto
2 Tbsps Grated Gruyere or Parmesan cheese
1 Tbsp Minced shallots
2 Tbsps Heavy cream
3-4 sprigs Fresh thyme
freshly ground Black pepper


  1. Preheat the oven to 350F. Line each muffin tin with two criss-crossed pieces of prosciutto; you'll want to make sure the inside of each tin is entirely lined. Place a touch of cheese at the bottom of each cup.
  2. Crack an egg into each cup, then sprinkle a touch of cream over each egg.
  3. Top each egg with shallots and thyme and add a bit of pepper.
  4. Bake for 10-12 minutes, depending on how set you like your eggs. Cool for 10 minutes before removing the egg cups from their pan. Serves 12.