Name: Prosciutto Egg Cups Recipe: How To Make Prosciutto Egg Cups
Total time: 25 min
Yield: 12
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

Fun Prosciutto Egg Cups

Preparation time 25 mins
Serves 12 people
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Publication 27 March 2018
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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