Savory Egg Cups
These savory egg cups nested in prosciutto are an elegant and flavorful breakfast featuring farm fresh eggs and thyme.
One of the perks of raising backyard chickens is farm fresh eggs. My savory egg cups recipe takes it to the next level adding an scrumptious taste and company-worthy presentation.
If you’re interested in raising backyard chickens and experiencing the convenience of daily eggs, read my post: The Truth About Raising Backyard Chickens-Everything You Need to Know Before You Start. There’s a huge difference between store bought eggs that are from high production poultry farms and eggs that are fresh from the hen house!
For the savory egg cups recipe, I’m grabbing two ingredients from the kitchen garden: fresh eggs and fresh thyme. Together with a mild cheese, some cream and prosciutto-they will become an elegant breakfast choice.
Begin by preheating your oven to 375°F and collecting all of your ingredients to make savory egg cups.
Lightly grease muffin pan cups with oil (spray or brushed). Do not use muffin tin papers, they won’t work for this.
Now we build the egg cups like a bird builds a nest. Layer a strip of prosciutto in the bottom of each cup, pressing it down to fit the shape of the cup. Add some shredded cheese of your choice into the bottom. I like fontina or white cheddar, but you can feel free to experiment here. I suggest a mild cheese to ease the saltiness of the prosciutto.
Next you will carefully crack a single egg into each tin and then spoon a little cream on top. Finally season with kosher salt and pepper (if desired) and sprinkle chopped fresh thyme leaves over all. I recommend only a tiny bit of added salt if you want it; the prosciutto is salty already.
Bake at 375°F for 12-15 minutes and remove them from the oven to cool for a few minutes. When removing the savory egg cups from the muffin tin, take care not to break it up. Use a spoon or thin knife to gently separate it from the metal edges.
If you’re making savory egg cups for company or a fun brunch party, serve with mimosas and fresh fruit. So delicious!
Savory Egg Cups
Ingredients
- 6 slices prosciutto
- 1/2 cup grated fontina or white cheddar cheese
- 6 eggs
- 2 tablespoons heavy cream
- kosher salt
- freshly ground pepper
- 1 teaspoon chopped fresh thyme
- spray oil of choice
Instructions
- Preheat oven to 375°F.
- Lightly grease muffin pan cups with spray oil.
- Place one slice of prosciutto in each cup. Press it down into the bottom and mold it to fit like a nest.
- Layer 1 tablespoon shredded cheese on top of the prosciutto in each muffin pan cup.
- Crack one egg into each muffin pan cup.
- Spoon 1 teaspoon heavy cream over each egg.
- Sprinkle kosher salt and black pepper, as desired.
- Finish with sprinkle of chopped thyme.
- Bake 12-15 minutes and remove from oven to cool for a couple of minutes.
- Carefully remove the egg cups from the muffin pan and serve!
Notes
Let me know if you like this recipe and drop a note in the comments below!
For more recipes and my full post on growing fresh thyme, read The Best of Thyme: Fresh From the Herb Garden.
Looking for more farm fresh egg recipes? Try Spinach and Feta Omelette: Quick and Easy!
