Prosciutto Egg Cups Recipes

PALEO PROSCIUTTO EGG CUPS

Paleo Prosciutto Egg Cups image

Eggs and prosciutto team up to make a simple, paleo-friendly breakfast. These eggs cups are all about good ingredients and are a super satisfying way to start the day.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1/3 cup extra-virgin olive oil
6 large thin slices prosciutto (about 1/3 pound)
6 large eggs
1/2 medium tomato, cut into thin wedges
1/2 cup packed fresh basil leaves, chopped
1/4 cup toasted walnuts, chopped
1/4 teaspoon red pepper flakes
1 small clove garlic, finely grated

Steps:

Position an oven rack in the center of the oven and preheat to 400 degrees F.
Brush 6 standard muffin cups with 2 tablespoons of the olive oil; the oil will pool on the bottom of the cups, but that's okay. Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Crack 1 egg into each prosciutto cup and top each egg with a tomato wedge. Reserve the remaining tomato wedges for serving.
Bake until the egg whites are set and wobble only slightly, 8 to 10 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and lift onto a plate for serving.
Mix the basil, walnuts, red pepper flakes and garlic with the remaining olive oil in a small bowl to combine. Serve over the egg cups and remaining tomato wedges.

Nutrition Facts : Calories 810, Fat 69 grams, SaturatedFat 13 grams, Cholesterol 615 milligrams, Sodium 2220 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 43 grams, Sugar 2 grams

PROSCIUTTO-PESTO CODDLED EGG CUPS

Prosciutto-Pesto Coddled Egg Cups image

A muffin tin makes it possible for prosciutto to become an edible cup-- filled with pesto and a sunny yellow egg.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

Ingredients

Nonstick cooking spray
12 slices prosciutto
12 slices thin sandwich bread
1/4 cup prepared pesto
1/4 cup grated Parmesan
12 large eggs
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F. Lightly coat a 12-cup muffin tin with cooking spray.
Cut the prosciutto slices in half and overlap 2 pieces in each cup. Using a 2-inch cutter, cut 12 rounds from the bread and set one on top of the prosciutto in each cup.
Divide the pesto evenly among the cups; sprinkle the Parmesan evenly over the pesto. Crack an egg into each cup and season with salt and pepper. Bake until the egg whites are set but the yolks are still runny, 8 to 12 minutes. Serve.

PROSCIUTTO EGG CUPS

Prosciutto Egg Cups image

Use a standard muffin pan to make easy egg cups, like a quiche. These are easy to make and you can change the ingredients to whatever you like. Make them ahead and freeze or refrigerate and reheat in the microwave. This can easily be doubled.

Provided by Barb

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

1 onion, thinly sliced
1 tablespoon brown sugar
2 drops white wine vinegar
cooking spray
4 egg whites
2 eggs
¼ cup shredded Gouda cheese
1 slice thick-cut prosciutto, cubed

Steps:

Cook and stir onion, brown sugar, and vinegar in a skillet over medium heat until onion is golden, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a 6-muffin tin with cooking spray.
Whisk egg whites and eggs in a large measuring cup.
Fill each muffin cup halfway with egg mixture. Scatter onion, Gouda cheese, and prosciutto cubes on top. Cover with remaining egg mixture, leaving 1/4-inch space at the top for eggs to rise.
Bake in the preheated oven until golden brown on top, about 20 minutes.

Nutrition Facts : Calories 85.3 calories, Carbohydrate 6.2 g, Cholesterol 69.8 mg, Fat 3.9 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 1.7 g, Sodium 149.8 mg, Sugar 4.2 g

EGGS BAKED IN CRISPY PROSCIUTTO BASKETS

Eggs Baked in Crispy Prosciutto Baskets image

Luscious, cheesy eggs baked inside prosciutto "baskets" make a craveable finger-friendly brunch main.

Provided by Molly Baz

Categories Egg Breakfast Prosciutto Thyme Brunch Cheese

Number Of Ingredients 10

Ingredients

Olive oil (for pan)
12 slices prosciutto (about 6 ounces)
1 cup grated Gruyère (about 2 1/2 ounces)
12 large eggs
1/4 cup heavy cream
1 teaspoon chopped thyme
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Special Equipment
A standard 12-cup muffin pan

Steps:

Preheat oven to 375ºF. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.

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