If you're looking for a crowd-pleasing brunch dish that won’t keep you held up in the kitchen, here it is. This recipe brings together luscious baked eggs, melted creamy gruyère, and crispy prosciutto for a fancy-looking yet simple Sunday morning meal. Just layer all the ingredients in muffin tins, pop in the oven to bake, and they're done!
Prosciutto Egg Cups
Yield: 12 servings
Active Time: 8 minutes
Total Time: 25 minutes
Olive oil 24 slices prosciutto 1 cup grated gruyère cheese 12 large eggs Sea salt Freshly ground pepper 2 to 3 tablespoons fresh thyme leaves
Preheat oven to 375 degrees and lightly grease muffin tin cups with olive oil.
Place 2 slices of prosciutto in each cup making sure to fully cover the bottom and the sides, leaving about ½-inch overhang on all sides. Divide the cheese between the prosciutto cups, crack one egg into each, being careful not to break the yolk. Season with salt, pepper, and thyme leaves, and bake about 15 minutes or until the whites have set and the yolks are still runny. Run a knife along the edges of each cup to unmold and serve warm.