Prosciutto Egg Cups – Easter Brunch
These prosciutto egg cups are actually simple to make but they really lend an elegant look to any brunch buffet and is the perfect addition to my Easter Brunch menu. I am going to serve this along with a walnut pesto to really make them extra special. I am also serving a Caprese Salad that is my own twist on a traditional Caprese Salad because I add thinly sliced red onions, a pinch of red pepper flakes, and chopped pistachios for crunch. This recipe can be found in my cookbook, The Savory Gourmet. Then for something sweet and light I am making my Fruit Salad with Honey-Lemon Dressing which is just perfect for kids and grown ups alike. And of course what brunch would be complete without a seafood dish of some kind? So I thought my creamy Crab Dip with freshly roasted peppers would be a perfect fit. And then finally, for a little something sweet, I am making a fresh strawberry cake made with Greek Yogurt that a friend of mine introduced me to a few years back and it’s just so delicious – moist and decadent. The recipe can be found here: Strawberry Cake
This prosciutto egg cup recipe starts by lightly spraying a round or square 12 count muffin tin with cooking spray or oil. Then tear or cut each slice of prosciutto in half and layer both halves into the pan so that the edges come up to the very top and overhang a bit. It’s the edges that get nice and crispy so that’s the most important part. Don’t worry if there are tears or gaps in the layers on the bottom or sides of the muffin cup because the egg will set when they bake and fill those gaps. But if you don’t get the overhang then it won’t get crispy. And it’s okay if one cup’s prosciutto touches another’s – you can separate them after they bake. Also, another tip I found when recipe testing is that it helps if prosciutto is very cold because it’s easier to tear. After trying several ways I decided I liked the method of dividing the grated Monterey Jack directly into the cups versus mixing it in with the eggs because I got a more even distribution. And rest is easy! Just fill and bake. Happy Easter everyone.
- 12-14 slices prosciutto (chilled)
- 8 large eggs
- 1/3 cup whole milk
- 1/3 cup parmesan cheese, grated - plus sprinkle for the top
- 1 1/2 cups Monterey Jack cheese, grated
- 1 teaspoon kosher or sea salt
- 12 asparagus tips (optional)
- Preheat oven to 350 degrees and spray 12 cup muffin tin (square or round) with cooking oil.
- Cut or tear the chilled prosciutto into halves or thirds, whichever is easier to work with. Then layer the equivalent of 1 slice of prosciutto into the muffin tin, overlapping and making sure the prosciutto comes all the way up and over the sides of the pan. It will shrink while baking.
- In a medium bowl whisk together the eggs, milk, parmesan cheese, and salt.
- Equally divide the grated Moneterey Jack cheese amongst each of the muffin tin cups. Then add in about 1/4 of the egg mixture into each cup. The egg should just cover the Moneterey Jack cheee creating almost a bed for the asparagus to lay on.
- If using asparagus lay 2 tips, criss-cross, on top of the cheese.
- Bake for 10-12 minutes (mine took 12) and then sprinkle on a bit more parmesan and place back under the broiler for 30 seconds to 1 minute or until just starting to bubble. Do not over cook or the eggs will be tough.