We invited family over for a holiday brunch recently, and I made a number of family favorite dishes to serve, but this is one quick and easy recipe I had never made before and it received rave reviews from everyone. Basically the dish is assembled in a muffin pan, and then baked. Unbelievably simple, but the egg cups look great on a buffet table! I had seen many variations of baked egg cups in the past, some using slices of bread, others using refrigerator biscuits as the base, but I liked the simplicity of simply lining the muffin tin with slices of prosciutto or cooked ham.
You can easily change this dish by adding caramelized onions, or sauteed mushrooms under the eggs, or chopped chives or tomatoes on top, but I am sure you could come up with many more variations on your own. If you used the baked ham rather than prosciutto as I have in my version, I think a delicious dollop of creamy mustard sauce on top would be delicious as well! We like our egg yolks slightly runny, but if you like yours fully cooked just cook another minute or two.
Deborah Mele 2011
- 12 Slices Thinly Sliced Prosciutto
- 12 Large Eggs
- 1 Cup Shredded Cheese (Fontina or Cheddar Work Great)
- Salt & Pepper
- 1/8 th Cup Finely Chopped Parsley
- Preheat oven to 375 degrees F.
- Spray a 12 cup muffin pan with oil spray, then gently fit a slice of prosciutto into each one, leaving a good inch above the pan edge.
- Use a tablespoon to add a spoonful of shredded cheese into each cup, then crack an egg into each on top of the cheese.
- Season with salt and pepper, and then sprinkle with chopped parsley.
- Bake egg cups for 13 to 15 minutes, or until the eggs are cooked as you prefer.
- Serve hot.