A muffin tin makes it possible for prosciutto to become an edible cup– filled with pesto and a sunny yellow egg.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- Nonstick cooking spray
- 12 slices prosciutto
- 12 slices thin sandwich bread
- 1/4 cup prepared pesto
- 1/4 cup grated Parmesan
- 12 large eggs
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Lightly coat a 12-cup muffin tin with cooking spray.
- Cut the prosciutto slices in half and overlap 2 pieces in each cup. Using a 2-inch cutter, cut 12 rounds from the bread and set one on top of the prosciutto in each cup.
- Divide the pesto evenly among the cups; sprinkle the Parmesan evenly over the pesto. Crack an egg into each cup and season with salt and pepper. Bake until the egg whites are set but the yolks are still runny, 8 to 12 minutes. Serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 361 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 27 g |
| Cholesterol | 398 mg |
| Sodium | 1298 mg |