Prosciutto Egg Cups
Thes prosciutto egg cups are a fun and creative way to enjoy Otaika Valley Free Range Eggs. Baked in crispy prosciutto with baby spinach and seasoned to perfection, they make a nutritious and delicious breakfast or snack for the whole family.
Prep time: 10 minutes | Cook time: 15 minutes | Serves: 6 | Recipe by Cecilia Tian @ultimateomnoms
12 pieces prosciutto
½ cup baby spinach leaves
6 large Otaika Valley Free Range Eggs
Black pepper
1 tablespoon freshly chopped chives (optional)
INGREDIENTS
Preheat oven to 190°C.
Grease a muffin pan or line it with cupcake liners.
Arrange 1-2 pieces of prosciutto into each muffin cup, pressing it so it molds to the shape of the cup.
Layer 3-4 spinach leaves into each prosciutto cup.
Crack an egg into each cup.
Sprinkle the tops with black pepper.
Bake for 12-15 minutes until the desired level of doneness for the egg.
Remove from the oven and top each egg with an optional pinch of chives.
Cool for a few minutes before removing from the pan.
