Create a showstopping brunch side with these Prosciutto and Parmesan Egg Cups! Baked eggs wrapped in prosciutto and accented with tomato, parmesan, and black pepper – a first bite you won’t forget.
1/3 cup finely grated Parmesan cheese
¼ cup finely chopped chives
12 pieces thinly sliced prosciutto
6 large eggs
6 slices tomato, plus a few chunks for serving
fresh cracked black pepper, to taste
1.) Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
2.) Line a muffin pan with 6 cupcake liners. Drape 2 slices of prosciutto into each cup, ensuring there are no holes for the egg to sneak through. The prosciutto will shrink a bit as it bakes so feel free to let the prosciutto drape over the cupcake paper a bit.
3.) Place a tomato slice into each prosciutto cup. Sprinkle 1 tablespoon Parmesan atop each tomato. Crack an egg into prosciutto cup. Sprinkle with fresh cracked black pepper.
4.) Bake for 14-16 minutes or until the eggs are coked as desired. Allow to cool for 5 minutes before serving warm. Egg cups can be stored in the refrigerator and served cold if desired.Back to Recipes