Prosciutto Egg Cups with Parmesan and Thyme

I love a good savory breakfast, and on Saturdays, we usually make a late brunch of scrambled eggs, bacon, hash browns and toast. For a delicious twist on our usual spread, these baked prosciutto egg cups served on toasted sourdough bread are just fantastic. They’re quick and easy to prepare, simply by fitting thin slices of prosciutto into a muffin pan, to form little prosciutto cups. Then just crack an egg right in the middle, and sprinkle it with freshly grated Parmesan and thyme. Baked until set, they’re crispy, creamy and salty, and so good with crisp, buttered toast. And if you like runny egg yolks, you can bake them for a few minutes less, or bake them longer for fully set yolks.

You might also love this sausage hash brown breakfast casserole, quiche Lorraine, and espresso coffee cake muffins.

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Ingredients

• Prosciutto. The prosciutto is thin and easily molded into the muffin pan to form little cups that hold the egg in the middle.
• Parmesan Cheese. Use freshly grated Parmesan cheese for the best flavor and texture. The gritty canned stuff just doesn’t work for this recipe.
• Eggs. Baked into the prosciutto cups, the eggs are rich and creamy, with perfectly set yolks.
• Thyme. You can use fresh thyme, or dried whole thyme leaves. Ground thyme can be a bit strong, so use it sparingly. The flavor is wonderful with the prosciutto and Parmesan.
• Salt and Pepper. You really don’t need to add salt to these prosciutto egg cups, since they’re already pretty salty from both the prosciutto and Parmesan. So, just season to taste before serving.

See the recipe card at the end of the post for the full ingredients list and instructions.

Instructions

• Preheat the oven to 375 F, and thoroughly grease a muffin pan with non-stick spray.
• Arrange the prosciutto slices in the muffin pan, to form little cups.
• Sprinkle half of the Parmesan cheese into the prosciutto cups.
• Carefully crack the eggs into the prosciutto cups, taking care not to break the yolks.
• Sprinkle the remainder of the Parmesan cheese over the eggs, and sprinkle with thyme.
• Bake the egg cups for 10-15 minutes, depending on how runny or firm you like the egg yolks.
  • 10 min: Runny
  • 11-12 min: Soft/Runny
  • 15 min: Soft Set
  • 15-18 min: Firm
• Cool in the pan for 1 minute, then use a spoon to scoop the egg cups out of the pan. Serve immediately with hot, buttered toast.
• Since the prosciutto and Parmesan are already salty, these really don’t need any added salt. Season to taste with salt and pepper, if desired.

Frequently Asked Questions

What can I substitute for the prosciutto?

You can use thin slices of Canadian bacon instead, which will work just as well. If you’d like to use bacon, you’ll need to pre-bake the bacon cups first, since they won’t fully cook with the eggs inside. Fit bacon strips into the bottom and around the sides of the muffin cups, then bake until mostly cooked. Follow the rest of of the instructions to fill with eggs and bake.

What can I use instead of thyme?

You can try basil, oregano, rosemary, or another herb that you like.

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