Crispy prosciutto cups crisped in the oven, filled with over easy eggs and placed on a bed of arugula, dressed with a lemony vinaigrette. Over-Easy Eggs in Prosciutto Cups are the perfect answer when the question is: what’s for brunch? Easy enough to make for a quick meal for one, but beautiful enough to serve to guests, this meal is pleasing to the eye (and your tastebuds). The simplicity of these flavors are sure to please.
About this recipe
So truthfully, this idea popped into my head on Monday. It was the afternoon, and I had just eaten lunch. So what the heck did I need to make another meal for? But when I get an idea in my head, I need to execute. So I did.
Luckily, this recipe requires minimal ingredients, and I had my husband and dad on hand to be my trusty taste-testers. And if this isn’t a testament to the flavor of this dish, I don’t know what is: my dad, who doesn’t care for eggs, devoured his portion! He absolutely loved it, and said it was restaurant-quality. My day was made.
The idea behind this one is simple: really, it’s the convenience and ease of your standard egg cup, except instead of making omelet-type eggs, the eggs are cooked to luxurious, over-easy perfection. Which truthfully, is how I enjoy eating eggs the most.
Thin slices of prosciutto di parma are laid inside of a muffin tin, and a whole egg is cracked inside. The beauty of this dish, is that everything cooks at once. The prosciutto comes out crispy and delicious, and the egg comes out perfectly cooked. It’s a win-win for everyone.
And the salad? So light, refreshing, and the perfect compliment to the eggs. It’s a must-make!
What you’ll need to make Over-Easy Eggs in Prosciutto Cups
The ingredient list for this one is really small, I promise you. This recipe is all about using real ingredients that have tons of flavor on their own. Sometimes, simple is best.
For the egg cups, you’ll need:
- prosciutto di Parma
- eggs
- kosher salt
- pepper
For the salad, you’ll need:
- arugula
- lemon (zest and juice)
- dijon mustard
- olive oil
- kosher salt
- pepper
What is prosciutto di Parma? Can I use regular prosciutto?
So, in general, prosciutto is a dry-cured ham. Prosciutto di Parma is a bit nuttier and saltier in flavor, but I typically use it more because you seem to get more slices for less calories and WW points, and truthfully, I don’t taste the difference.
You can find prosciutto di Parma by the deli at the supermarket, where they sell the high-end or specialty cheeses like fresh mozzarella, asiago, and pecorino Romano. It comes pre-packaged from brands like Citterio, which is what I used here.
How to make Over-Easy Eggs in Prosciutto Cups
I know I always say this, but truthfully, this recipe couldn’t be simpler.
First, preheat your oven to 375F. Next, grab a muffin tin (with full-sized muffin openings). This recipe can be easily adjusted to make 2 cups, or if you want to fill the entire muffin tray, be my guest!
Next, spray the muffin openings you plan on using with some cooking spray. This ensures that the prosciutto slides out easily once cooked.
Once the muffin openings are sprayed, it’s time to lay the prosciutto slices in. Since they are rectangular in shape, lay one slice in each muffin opening, and then fold it over onto itself to create a pocket for the egg to sit in. It’s important here that there are no openings on the bottom of the muffin tin so that when the egg is cracked, it doesn’t leak everywhere.
If you need to break the prosciutto up a bit to close any openings, you can do that as well. I didn’t need to do that here. It was pretty simple.
So to summarize, each muffin opening has one slice of prosciutto in it.
Next, crack your eggs into a small bowl. This makes it easier to pour into the muffin opening, instead of trying to crack it right in. Each muffin opening gets one egg.
Next, gently slide one egg into each prosciutto cup. Make sure you don’t break the yolk!
Perfect! Next, simply season with a pinch of kosher salt and some fresh cracked pepper. That’s all these need.
Ok, now they are all set for the oven! Place these in your preheated 375F oven and cook them for exactly 15 minutes. Set your timer!
When they are done, they come out looking like this.
How to make the arugula salad with lemon vinaigrette
While the eggs are cooking, it’s time to get working on the salad.
In a small bowl, add your olive oil and dijon mustard. Whisk them together. Next, zest your lemon. If you’ve never zested a lemon before, basically you are just going to take the yellow outer layer of the lemon off using a micro plane or zester (or you can use a small cheese grater).
Add the zest of the lemon to the bowl, and then cut the lemon in half and juice the lemon into the bowl. Fish out any seeds! We don’t want those. Season with a pinch of kosher salt and fresh cracked pepper. Then whisk everything together.
Putting it all together
Arrange the arugula on a plate and drizzle the delicious dressing on top. Place the prosciutto cups on top of the salad, and you’re good to go!
Over-Easy Eggs in Prosciutto Cups
Equipment
- muffin pan
Ingredients
Over-Easy Eggs in Prosciutto Cups
- 2 slices prosciutto di parma
- 2 eggs
- pinch kosher salt
- fresh cracked pepper
Arugula Salad with Lemon Vinaigrette
- 1 cup arugula
- 1 lemon, zest and juice
- 1 tsp dijon
- 1 tsp olive oil
- pinch kosher salt
- fresh cracked pepper
Instructions
Over-Easy Eggs in Prosciutto Cups
- Preheat the oven to 375F.
- Spray 2 of the openings of a regular sized muffin pan (if making more, spray as many as you'll be using).
- Lay one slice of prosciutto in each of the two openings. Fold the excess over itself so that it forms a nest for the egg.
- Crack the eggs in a small bowl, careful not to break the yolk.
- Carefully pour one egg into each prosciutto cup.
- Season with a pinch of kosher salt and fresh cracked pepper.
- Bake for 15 minutes. Remove from the oven and set aside until ready to serve.
Arugula Salad with Lemon Vinaigrette
- Combine the dijon and olive oil in a small bowl.
- Zest one lemon, and add the zest to the bowl.
- Cut the lemon in half, and juice the lemon in the bowl.
- Add a pinch of kosher salt and fresh cracked pepper, and whisk together.
- Place the arugula on a plate, and drizzle with the vinaigrette. Place the prosciutto cups on top to serve.
Notes
- 2 points (blue and purple plans)
- 6 points (green plan)
Nutrition
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This dish came together so quick and but tasted restaurant quality!
My family loved these cups! Quick question- what size egg did you use? I used large eggs abs they really overflowed. Did you only use a portion of the egg white? Thanks!
I love recipes that only make 1 serving so there are no leftovers. This was so quick and simple but BURSTING with flavor. The salad dressing is life changing – I could eat it every day. A really delicious, restaurant quality meal.
I have yet to be disappointed with any of your recipes that I’ve tried. This one is so delicious and easy to prepare and it gets a big thumbs up from my husband.
HI, Steph, thank you for this easy and delicious recipe!. I made it this morning for my husband and myself for brunch. Our lemons are very juicy here in CA so I used the juice (and rind) of one lemon (about 3 TB) for 2 servings.
These sound delicious! Do you think they would work as a breakfast meal prep? And how would you reheat them?
Good recipe. Why not just crack the egg and pour it directly into the cup?