These salty and savory prosciutto cups are a quick and easy way to make your morning meal a little fancier. As a bonus, the ingredients used here satisfy the requirements for the Paleo diet, leaving you guilt-free.
- 12 slices proscuitto
- 6 eggs
- partial block of parmesan cheese
- 10 leaves of basil
- olive oil
Preheat the oven to 400F.
Using a few drops of olive oil per cup, grease six muffin cups in a muffin tin.
In a muffin tin, mold two pieces of proscuitto each into the six greased cups. Try to leave 1/2 an inch sticking out above the tin, and make sure that there are no holes.
Finely grate parmesan cheese into each cup, filling a thin layer at the bottom.
Mince six basil leaves and evenly distribute into the bottom of each cup.
Crack one egg into each of the proscuitto cups.
Sprinkle with a little salt and pepper.
Bake for 15 minutes, then remove and let sit for 3 minutes. The eggs should be jiggly but solid; if you want well-cooked eggs, bake for a couple more minutes, and vice versa if you want runnier eggs.
Mince the remaining basil and sprinkle on top as a garnish.
Run a knife around each proscuitto cup to loosen it, then remove and enjoy!