Baked Eggs in Prosciutto Cups

Fresh spinach
Preheat the oven to 350°F. Grease a 6-cup muffin pan.
Divide 4 ounces of prosciutto among the 6 muffin cups,
making sure to carefully cover all of the surfaces of the muffin
cups. Sauté down 4 cups of fresh spinach in a dry skillet over
medium heat. Let the spinach cool slightly and gently squeeze
out any excess liquid from the spinach, then divide among the
prosciutto-lined cups. Carefully crack 6 eggs into the 6 muffin
cups. Sprinkle each with black pepper.
Bake the cups for 16 to 18 minutes, until the whites are just set
and the yolk is still runny. Serve immediately.
TIP To make this recipe even easier on a busy morning, fill the muffin pan with
prosciutto and spinach the night before and refrigerate. When ready to eat, crack the
eggs into the muffin cups, bake, and eat.

Leave a Reply

Your email address will not be published.