Name: Prosciutto Egg Cups Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 1/2 tsp extra virgin olive oil; 12 slices prosciutto thinly sliced; 2 tomatoes thick slices; 12 eggs large; 1 cup cheese grated; 1 pinch salt and pepper; 2 tbs parsley finely chopped

by Lyndey Milan/Australian Eggs Last updated on 07/10/2019

Stretched for time? These prosciutto egg cups are super easy to prepare, low-carb and delicious! - Lyndey Milan/Australian Eggs

Ingredients

1/2 tsp extra virgin olive oil
12 slices prosciutto thinly sliced
2 tomatoes thick slices
12 eggs large
1 cup cheese grated
1 pinch salt and pepper
2 tbs parsley finely chopped

Method

Step 1

Preheat oven to 180C.
Step 2

Oil a 12 cup muffin pan, then ease a slice of prosciutto into each one, leaving 2cm above the pan edge. Ensure there are no holes where egg could seep through.
Step 3

Place a slice of tomato inside the prosciutto, then 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.
Step 4

Bake for 13 to 15 minutes, or until the eggs are cooked as desired. Serve hot or cold.