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Eggs Baked in Crispy Prosciutto Basket

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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

Details

Preparation

Step 1

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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