12 slices (2 x 100 g packs) thinly sliced prosciutto
2 egg tomatoes, sliced thickly
1 cup (100 g) grated cheese e.g. Swiss, Gruyere
12 large eggs
Salt flakes & freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley
Instructions
Preheat oven to 180°C.
Oil a 12 cups muffin pan, then ease a slice of prosciutto into each one, covering the bottom and leaving 2 cm above the pan edge. Ensure there are no holes where egg could seep through.
Place a slice of tomato inside the prosciutto, then a spoonful of shredded cheese into each cup, then crack an egg into each on top of the cheese. Season with salt and pepper, and then sprinkle with chopped parsley.
Bake for 13 to 15 minutes, or until the eggs are cooked as desired. Serve hot or cold.
Notes
These are an easy low-carb dish perfect for breakfast or lunch, for picnics and the school/work lunch box. Carb lovers can accompany with some crusty bread. These easy egg cups would be great for a holiday brunch.
