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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Prosciutto and Parmesan Egg Cups Recipe

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This recipe for Prosciutto and Parmesan Egg Cups is from The Family Jewel's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 pieces thinly sliced prosciutto
6 slices tomato
1/3 c. finely grated parmesan
6 large eggs
fresh cracked black pepper, to taste
1/4 c. finely chopped chives
Directions:
Directions:
Place rack in upper third of oven and preheat to 350º. Line muffin pan with cupcake liners. Drape 2 slices of prosciutto in each, ensuring there are no holes for the egg to sneak under. Place 1 tomato slice in each cup. Sprinkle with parmesan in each cup. Crack one egg into each cup. Sprinkle each with black pepper. Bake 14-16 minutes, until eggs are cooked. Top with chives.
Number Of Servings:
Number Of Servings:
6

 

 

 

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