Prosciutto Egg Cups


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Here’s another great make-ahead breakfast.  You can make these proscuitto egg cups and keep them in the fridge for a few days.  They’re also a great “grab and go” snack so they never last very long in my fridge!


To make 6 cups:

  • 6 eggs
  • 9-12 slices of prosciutto (1.5 – 2 slices per cup, depending on how deep your muffin tray is)
  • Coconut oil for greasing the muffin tin
  • Pepper
  • Spring onions (optional)

Grease 6 holes in a muffin tray with coconut oil.

Use one and a half slices of prosciutto to line each hole, creating cups.

Crack one egg into each prosciutto cup and sprinkle with pepper.

Bake in a preheated oven at 200C for about 12-15 minutes, until the egg whites are set and the yolks are still a little runny.

Top with sliced spring onion.

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