EGGS IN CRISPY PROSCIUTTO CUPS~ From StoneGable's Kitchen

Eggs In Crispy Prosciutto Cups

Makes 8 cups~ 4 servings

baguette rounds, toasted and lightly buttered

16 prosciutto rounds

8 large eggs

cracked pepper

1 cup extra sharp shredded cheese

roasted vegetables, chopped OR topping of choice

snipped chives for garnish


Preheat oven to 400 degrees. 

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. 

Pepper liberally.

Bake for 10 minutes, NO LONGER, 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.


I had leftover grilled vegetables from the dinner the night before, so I chopped them up and topped my eggs with them. A great sauce like hollandaise can be used as well. Get creative!


Garnish with snipped chives.


Eat at once!

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