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!

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!


  • 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


  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.

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