Lean into the spring season with a creative recipes like Prosciutto and Parmesan Egg Cups to take brunch to the next level. As a natural source of vitamins and minerals, eggs are a delicious protein powerhouse with just 70 calories per large egg. Boiled, scrambled, poached, baked and any other way you like them, they’re a kitchen superhero.
Prosciutto and Parmesan Egg Cups
Recipe courtesy of the American Egg Board and “Joy the Baker”
Total time: 34-36 minutes
Yield: 6 cups
- 12 pieces thinly sliced prosciutto
- 6 slices tomato
- 1/3 cup finely grated Parmesan cheese
- 6 large eggs
- Fresh cracked black pepper, to taste
- 1/4 cup finely chopped chives
Place rack in upper third of oven and preheat to 350 F.
Line muffin pan with six cupcake liners. Drape two slices prosciutto in each cup over liner, ensuring there are no holes for egg to sneak through.
Place one tomato slice in each cup. Sprinkle 1 tablespoon Parmesan atop each tomato. Crack one egg into each cup. Sprinkle each with fresh cracked black pepper, to taste.
Bake 14-16 minutes, or until eggs are cooked as desired. Top with chives.
Cool 5 minutes before serving warm.
This spring, add eggs to your menu and explore fresh ways to celebrate the season at incredibleegg.org.