Wednesday, September 19, 2012

Prosciutto Egg Cups

I love prosciutto. I may have told this story before, I'm not sure. But the first time I have prosciutto was at my aunt's house. She served it minced over top of fresh honeydew melon. The sweet and salty combination was absolutely incredible.

Practically every time that we would visit her after eating it the first time, I'd request to have it again. I never made it at home though. It's kind of like a certain something that you only eat when you are on vacation. Sure, you could probably recreate it at home or find somewhere that sells it, but there is just something different, special, magical about only eating it at certain times of the year that you refrain from doing so. Which only makes it all the more special when you can finally have it again.

 I've had this recipe in my to-make binder for quite some time. I always intended to make it but ended up using the prosciutto on something else. Okay, fine. I'm lying. I just ate it by the slice. Either way, it had been a while since I had prosciutto and I was tired of muffins for breakfast each week.



Prosciutto Egg Cups
Source: Every Little Thing, adapted from From Arepas to Zwetschgen
Servings: 6
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Ingredients:
    • 6 slices prosciutto
    • shredded mozzarella cheese
    • Italian seasoning
    • 6 large eggs
    • salt and pepper

Directions:
1. Preheat the oven to 375. Liberally spray a muffin tin with non-stick cooking spray.
2. Arrange each slice of prosciutto in the muffin tin, covering the bottom and coming up the sides. Add a pinch of so of the mozzarella cheese and a dash of the Italian seasoning.
3. Crack an egg into each muffin cup and sprinkle with salt and pepper.
4. Bake for 15-18 minutes. 15 minutes will result in a semi-runny egg and 18 minutes will result in a fully cooked egg.
5. Run a butter knife around the edge of each cup and using two forks, gently remove from the muffin pan. Season with additional salt and pepper to taste. 

I baked these for 15 minutes because I didn't want to overcook them, knowing I'd need to microwave them each morning. I made a few extras so we could try these out. Oh boy are they tasty. The prosciutto becomes even saltier when baked and provides this perfect little pocket for the egg and cheese.

This would be a perfect breakfast recipe for when you have some house guests. It whips together quickly in just a matter of minutes and you can easily pop them in the microwave to adjust for everyone's cooking preferences.

Linked up:
Pin It Wednesday @ Growing Up Gabel

4 comments:

  1. LOVE prosciutto, but don't have it often. I have to admit that I've not had it for breakfast, although it makes a lot of sense. This looks not just delicious but beautiful. Thanks for sharing.

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  2. How did you store them? I would love to have these for breakfast!

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    Replies
    1. Just in a plastic container you'd use for leftovers.

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    2. Just in a plastic container you'd use for leftovers.

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