Friday, January 6

Breakfast In America: Eggs in Crispy Prosciutto Cups

I LOVE BREAKFAST! It is absolutely my favorite meal of the day. Eggs any style with crispy crunching whole wheat toast. Pancakes and bacon. Hot oatmeal with dried fruit. Baked tomatoes and sausage, a recipe I picked up while we were traveling in Europe. I love it all. It doesn't matter what time of day or night, breakfast is always a good idea. This recipe is inspired from a friends dinner plans awhile back. She used ham instead of prosciutto, either way the outcome is wonderful. This seems to be the sophisticated version of soft boiled eggs and crispy toast....which happens to be my FAVORITE breakfast. Surprisingly it does not take any more time to prepare than regular boiled eggs. Try it sometime for dinner, it's great. ENJOY!


Eggs In Crispy Prosciutto Cups
MAKES 8 cups
Print Friendly and PDF
  • Baguette rounds, toasted and lightly buttered
  • 16 prosciutto rounds
  • 8 large eggs
  • cracked pepper
  • kosher salt
  • 1 cup extra sharp shredded cheese, I use Cabot's from Vermont
  •  Toppings of choice
  • Preheat oven to 400 degrees F. 
  • Line regular muffin tin with 2 slices of prosciutto, making a cup.
  • Bake for 8 minutes.
  • Remove pan from oven and crack one raw egg into each cup. 
  • Add cracked black pepper and a pinch of salt.
  • Bake for 10 minutes until the white of the egg is firm, egg will continue to cook when removed from the oven.
  • Top with cheese and let the egg rest for a 2 minutes.
  • Meanwhile put two toasted and buttered baguettes on each plate.
  • Run a knife around the inside of the muffin cup and gently lift out the prosciutto cup with a fork. Put a cup on each baguette.
  • Add whatever toppings you like.
Eat while hot. YUM!

eggs, bacon, poached, baked, baguettes, breakfast, cheese, cups, quick, easy

No comments:

Post a Comment