Double down on brunch with these ridiculously delicious, all-in-one egg cups brought to you by Claire, our equally delicious Private Events coordinator.
2tbspGrated Gruyere or Parmesan cheese
Freshly ground Black pepper
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.
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 10 minutes before removing the egg cups from their pan. Serves 12.