Eggs In Crispy Prosciutto Cups... what a scrumptious, easy and impressive breakfast!
This great breakfast recipe has become a quick favorite at StoneGable. Great for brunch and dinner too!
Eggs In Crispy Prosciutto Cups
Makes 8 cups~ 4 servings
8 baguette rounds, toasted and lightly buttered
16 prosciutto rounds
8 large eggs
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.
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 2 TBS 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 prosciutto 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!
Eat at once!