| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 2 servings |
Ingredients
- 1/3 cup extra-virgin olive oil
- 6 large thin slices prosciutto (about 1/3 pound)
- 6 large eggs
- 1/2 medium tomato, cut into thin wedges
- 1/2 cup packed fresh basil leaves, chopped
- 1/4 cup toasted walnuts, chopped
- 1/4 teaspoon red pepper flakes
- 1 small clove garlic, finely grated
Instructions
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Brush 6 standard muffin cups with 2 tablespoons of the olive oil; the oil will pool on the bottom of the cups, but that’s okay. Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Crack 1 egg into each prosciutto cup and top each egg with a tomato wedge. Reserve the remaining tomato wedges for serving.
- Bake until the egg whites are set and wobble only slightly, 8 to 10 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and lift onto a plate for serving.
- Mix the basil, walnuts, red pepper flakes and garlic with the remaining olive oil in a small bowl to combine. Serve over the egg cups and remaining tomato wedges.
Nutrition Facts
| Calories | 810 |
| Total Fat | 69 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 615 milligrams |
| Sodium | 2220 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 2 grams |
| Protein | 43 grams |
| Sugar | 2 grams |
Reviews
Wow!!! I made some exactly as the recipe calls and some I added a little fresh mozzarella and tomato before I place in the oven. Both versions are amazing. Note: if you add cheese and tomato you will bake 5 mins longer
These look great I also got some at www.daily doselife.com
that recipe looks delicious
Absolutely delicious, and nice and simple! I have also heated the sauce in a pan and added balsamic vinegar which makes for a nice change from time to time. Would recommend this recipe to any- and everyone who loves eggs!