2 Ingredient Goodness......Great for Guests!

Keeping it Simple....Baked Eggs in Prosciutto Cups

As a dedicated reader of my random ramblings, you are most likely aware of my inappropriate love affair with all things salty, meaty and cured. This recipe does not stray from that trend. Total cooking time was about 15 minutes and with very few ingredients, the grocery bill was kept under control. 

I know you will find this hard to believe, but I am actually quite amateur in the kitchen.  I have no formal training.......just me, the interwebs, my lovely husband (the taste-tester) and my mentor/friend Catherine at Fish and Veggies!  This might explain the raggedy appearance of my egg cups, not my proudest moment...however,they were so tasty, simple and pure magic dancing around in my mouth so don't judege a book by its cover!

It was supposed to look like this:

photo credit: italianfoodforever.com

Mine looked like this:

I served the egg cups with potatoes and crusty bread with Fig Jam.  Practice makes perfect.....I'll be trying this again soon.

Prosciutto Baked Egg Cups

Ingredients

6 fresh eggs

6 slices Prosciutto ( I started out using Pancetta and it was way too hard to work with)

Salt & Pepper to taste
1/2 cup shredded cheese (Fontina, Asiago, Gruyere)

chopped herbs ( I sprinkled on some thyme and sage)

Directions

1) reheat oven to 400F. 

2) Grease the inside of a muffin tin OR use a silicone muffin pan ( I didn't do either of these things, HUGE mistake)

3) Line the inside of the muffin cups with the Prosciutto, be sure it covers the sides like a little cup to hold the egg

4) Bake in the oven for about 7 minutes to brown the Prosciutto, remove from the oven but leave it on

5) In each cup, crack an egg into the center.  Don't worry if it overflows or spills over the side of the Prosciutto.  Careful not to break one like I did.  I gave that one to the lovely husband.   

6) Lightly season the eggs using some sea salt, cracked pepper, thyme, sage, chives, whatever!

7) Bake in the oven for another 8 minutes.  The egg whites should no longer be clear and jiggly but not too stiff.  Careful not to overcook. 

8) Remove from the oven and let cool for 1 minute.

9) Gently release the sides of the cups by using a butter knife or small spatula.  They should come loose without too much work.  Be careful not to pierce the egg yolk. 

The coolest part about this recipe is that there are so many ways to make it your own! Add a dollop of sour cream, or some chopped tomatoes or sautéed shallots.  The options are limitless!