Italian Baked Egg and Prosciutto Cups

During a culinary tour of northern Italy, I was surprised to discover egg cups on the breakfast menu of a small countryside inn. The host explained that while not traditionally Italian, these cups had become his specialty for international guests seeking protein-rich breakfasts. His version, with prosciutto and herbs, perfectly blends Italian flavors with a hearty breakfast format.

Ingredients

• 12 slices prosciutto
• 1 cup baby spinach, roughly chopped
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup basil leaves, thinly sliced
• 1/4 cup grated Parmesan cheese
• 12 large eggs
• 3 tablespoons heavy cream
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Additional Parmesan for serving
• Fresh basil for garnish

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
2. Line each muffin cup with a slice of prosciutto, creating a nest.
3. In a small bowl, combine spinach, tomatoes, basil, and Parmesan.
4. Divide the vegetable mixture evenly among the prosciutto cups.
5. Carefully crack an egg into each cup.
6. Drizzle a bit of heavy cream over each egg.
7. Season with salt, pepper, and red pepper flakes if using.
8. Brush the exposed edges of prosciutto with olive oil to prevent burning.
9. Bake for 12-15 minutes until egg whites are set but yolks are still runny (or longer if you prefer firmer yolks).
10. Let cool in the tin for 2 minutes.
11. Run a knife around the edges to loosen and carefully remove the cups.
12. Serve warm, garnished with additional Parmesan and fresh basil.

Recipe Notes

• For a dairy-free version, omit the cream and Parmesan.
• Try using different Italian cheeses like Asiago or Pecorino Romano.
• These cups can be made ahead, refrigerated, and gently reheated in a 300°F oven.
• For a vegetarian option, replace prosciutto with thinly sliced roasted eggplant.

Prep time: 15 minutes | Cook time: 15 minutes | Serves: 6