gourmandise baked egg cup recipe

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.



Baked Prosciutto Egg Cups

  • 24 Slices of prosciutto
  • 2 Tbsps Grated Gruyere or Parmesan cheese
  • 1 Tbsp Minced shallots
  • 2 Tbsps Heavy cream
  • 34 sprigs Fresh thyme
  • Freshly ground Black pepper


Baked Prosciutto Egg Cups

  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.