Prosciutto and Parmesan Egg Cups

36 minutes
6 servings
Prosciutto and Parmesan Egg Cups
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finely grated Parmesan cheese
1/3 cup
finely chopped chives
1/4 cup
thinly sliced prosciutto
12 pieces
large eggs
slices tomato, plus a few chunks for serving
fresh cracked black pepper


  1. PLACE a rack in the upper third of the oven and PREHEAT oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.