Prosciutto Egg Cups
These are an easy low-carb dish perfect for breakfast or lunch, for picnics and the school/work lunch box. Carb lovers can accompany with some crusty bread.
Preparation 10 minutes
Cooking 13-15 minutes
These easy egg cups would be great for a holiday brunch.
½ teaspoon extra virgin olive oil
12 slices (2 x 100 g packs) thinly sliced prosciutto
2 egg tomatoes, sliced thickly
1 cup (100 g) grated cheese e.g. Swiss, Gruyere
12 large eggs
Salt flakes & freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley
- Preheat oven to 180°C.
- Oil a 12 cups muffin pan, then ease a slice of prosciutto into each one, covering the bottom and leaving 2 cm above the pan edge. Ensure there are no holes where egg could seep through.
- Place a slice of tomato inside the prosciutto, then a spoonful of shredded cheese into each cup, then crack an egg into each on top of the cheese. Season with salt and pepper, and then sprinkle with chopped parsley.
- Bake for 13 to 15 minutes, or until the eggs are cooked as desired. Serve hot or cold.