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Prosciutto and Parmesan Egg Cups

(Family Features) It’s hard to top a brunch feast spent snacking on sweet treats in the sunshine with loved ones. At the center of your celebration can be a springtime tradition with nearly endless possibilities: eggs.

Lean into the season with 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.

This spring, add eggs to your menu and explore fresh ways to celebrate the season at incredibleegg.org.

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 the upper third of the oven and preheat to 350 F.

Line muffin pan with six cupcake liners. Drape two slices of prosciutto in each cup over the liner, ensuring there are no holes for the 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.

 

Source: American Egg Board

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