Prosciutto Egg Cups
Prosciutto Egg Cups

Prosciutto Egg Cups

Jul 17, 2023

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Servings
12 egg cups, 6 servings

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

  1. Preheat the oven to 450 degrees F. Spread the butter in the cups of a 12-cup muffin tin.
  2. 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.
  3. Layer each prepared muffin cup with 2 slices prosciutto, creating a cup shape. Divide the spinach mixture evenly among the cups.
  4. Crack an egg into each cup. Add a pinch of salt and pepper on the egg.
  5. 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.

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