• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Prosciutto egg cups

Prosciutto egg cups

This easy low-carb dish is perfect for breakfast or lunch, picnics, holiday brunch and the school/ work lunch box.  Carb lovers can accompany with some crusty bread.

Prosciutto egg cups

Ingredients

 ½ teaspoon extra virgin olive oil

12 slices (2 x 100g packs) thinly sliced prosciutto

2 egg tomatoes, sliced thickly

12 large eggs

1 cup (100g) grated cheese e.g. Swiss, Gruyere

Salt flakes & freshly ground black pepper

2 tablespoons finely chopped parsley

Method

Preheat oven to 180’C.

Oil a 12 cup muffin pan, then ease a slice of prosciutto into each one, leaving 2cm 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.

Recipe courtesy of Lyndey Milan, OAM

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people