Prosciutto Egg Cups
Jul 17, 2023
"My family and I lived in a loft in the city for years and always loved throwing parties and entertaining. When we were ready to move into a house, I was fortunate as an architect to be able to design and build our dream home. I wanted to still be able to make great meals and great memories for my friends and family in our new space. Brunch is one of my favorite ways to entertain, and I made this dish for one of the first gatherings in our new home: Salty prosciutto is formed into cups to hold a filling of veggies and egg, then baked until the shell is crispy and the egg is set." -- Ted
This recipe was shared by Ted in Episode 5 of Season 2 of The Great American Recipe.
This recipe was shared by Ted in Episode 5 of Season 2 of The Great American Recipe.
- Servings
- 12 egg cups, 6 servings
- Course
- Breakfast and Brunch
Ingredients
- 4 tablespoons (½ stick) unsalted butter, softened
- 1 tablespoon Greek olive oil
- 2 garlic cloves, grated
- 5 cups baby spinach, roughly chopped
- 1½ cups finely chopped roasted red peppers
- 24 very thin slices prosciutto
- 12 large eggs
- Salt and ground black pepper to taste
- 1 (½-ounce) package fresh chives, minced
- 6 slices sourdough bread, toasted
Instructions
-
Preheat the oven to 450 degrees F. Spread the butter in the cups of a 12-cup muffin tin.
-
Heat the oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute. Add the spinach, cover the pan, and cook until the spinach is wilted. Add the roasted red peppers and sauté for 1 minute. Transfer the mixture to a strainer and drain off the excess liquid.
-
Layer each prepared muffin cup with 2 slices prosciutto, creating a cup shape. Divide the spinach mixture evenly among the cups.
-
Crack an egg into each cup. Add a pinch of salt and pepper on the egg.
-
Bake for 10–15 minutes. Allow to cool for 5 minutes, then gently remove the egg cups from the muffin tin. Garnish with the chives. Serve 2 egg cups to each person with 1 slice toast, cut into 2 triangles.
