Ingredients
| finely grated Parmesan cheese |
1/3 cup
|
| finely chopped chives |
1/4 cup
|
| thinly sliced prosciutto |
12 pieces
|
| large eggs |
6
|
| slices tomato, plus a few chunks for serving |
6
|
| fresh cracked black pepper |
Directions
- PLACE a rack in the upper third of the oven and PREHEAT oven to 350 degrees F.
- LINE a muffin pan with 6 cupcake liners. DRAPE 2 slices of prosciutto into each cup, ensuring there are no holes for the egg to sneak through.
The prosciutto will shrink a bit as it bakes so feel free to let the prosciutto drape over the cupcake paper a bit. - PLACE a tomato slice into each prosciutto cup. SPRINKLE 1 tablespoon Parmesan atop each tomato. CRACK an egg into prosciutto cup. SPRINKLE with fresh cracked black pepper.
- BAKE for 14-16 minutes or until the eggs are coked as desired. Allow to COOL for 5 minutes before serving warm. Egg cups can be stored in the refrigerator and served cold if desired.