Eggs Baked in Crispy Prosciutto Basket

Eggs Baked in Crispy Prosciutto Basket
Eggs Baked in Crispy Prosciutto Basket

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Olive oil (for pan)

  • 12

    slices prosciutto (about 6 ounces)

  • 1

    cup grated Gruyère (about 2 1/2 ounces)

  • 12

    large eggs

  • 1/4

    cup heavy cream

  • 1

    teaspoon chopped thyme

  • 1/8

    teaspoon kosher salt

  • 1/8

    teaspoon freshly ground black pepper

  • Special Equipment

  • A standard 12-cup muffin pan

Directions

Preheat oven to 375ºF. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper. Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.

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