Baked Prosciutto Egg Cups
Servings: 12 people
Swap out the traditional bacon and opt for something a little more sophisticated this year for your Easter celebration. Our Baked Prosciutto Egg Cups are the perfect start to your festive gathering.Crafted with thinly sliced prosciutto formed into individual cups, these delectable vessels cradle baked eggs delicately topped with shallots and thyme. It's a flavor explosion that will delight your taste buds and impress your guests!
Print Recipe
Pin Recipe
Equipment
Ingredients
- 10 oz Prosciutto *24 slices
- 2 Tbsp Grated Gruyere or Parmesan cheese
- 1 Tbsp Minced shallots
- 2 Tbsp Heavy cream
- 3-4 sprig Fresh thyme
- Freshly ground Black pepper
- 12 Eggs
Instructions
- Preheat the oven to 350°F.
- Line each muffin tin with two crisscrossed 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.
- Crack an egg into each cup, then sprinkle a touch of cream over each egg.
- Top each egg with shallots and thyme and add a bit of pepper.
- Bake for 10-12 minutes, depending on how set you like your eggs.
- Cool for 5 minutes before gently removing the egg cups from their pan.
