Prosciutto Egg Cups

Prosciutto Egg Cups with Parmesan and Thyme

  • 4 slices prosciutto (or substitute thinly sliced ham or Canadian bacon)
  • 1/4 cup freshly grated Parmesan cheese
  • 4 eggs
  • fresh thyme sprigs
  • salt and pepper

Preheat the oven to 375.  Spray a muffin pan with non-stick spray.  Fit the prosciutto slices inside 4 muffin cups.  Sprinkle half the cheese in the cups.  Crack the eggs, taking care not to break the yolks, into the cups.  Sprinkle with the remaining cheese and thyme, and season with salt and freshly cracked pepper (go light on the salt; the cheese and prosciutto are already salty).

Bake for 15 minutes, or until the eggs are set to your liking (after 15 minutes, the yolks will be mostly set, and just slightly runny).  Use a spoon to carefully remove the cups, and serve with toasted bread.

Yields 2-4 servings.

Recipe from Curly Girl Kitchen