Appetizer
Prosciutto and Parmesan Egg Cups
Trade in plain old bacon for a touch of elegance with Prosciutto and Parmesan Egg Cups - the ultimate party kick-starter!
Yields 6 SERVINGS
Prep + Chill Time
20 min
Cook Time
16 min
Total Time
36 min
Picture this: delicate prosciutto cups holding baked eggs, sprinkled with shallots and thyme. Prepare for a flavor explosion that will impress your guests and showcase your culinary skills!
Ingredients
- 1/3 cup finely grated Parmesan cheese
- 1/4 cup finely chopped chives
- 12 pieces thinly sliced prosciutto
- 6 large Rosemary Farm eggs
- 6 slices tomato, plus a few chunks for serving
- fresh cracked black pepper, to taste
Instructions
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
- 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.
- 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.
- 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.
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