36M Total Time
20M Prep Time
Ingredients and Directions
Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
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.
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.
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.
- 1/3 cup finely grated Parmesan cheese
- 1/4 cup finely chopped chives
- 12 pieces thinly sliced prosciutto
- 6 large eggs
- 6 slices tomato, plus a few chunks for serving
- fresh cracked black pepper
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.