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.
Course breakfast, lunch, main course, salad
Cuisine American, Italian
Keyword brunch, overeasy eggs, prosciutto
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Servings 1
Calories 272kcal
Author Steph
Equipment
muffin pan
Ingredients
Over-Easy Eggs in Prosciutto Cups
2slicesprosciutto di parma
2eggs
pinchkosher salt
fresh cracked pepper
Arugula Salad with Lemon Vinaigrette
1cuparugula
1lemonzest and juice
1tspdijon
1tsp olive oil
pinchkosher 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.