Baked Prosciutto and spinach egg cups
If you want a quick and easy meal to surprise your loved one on a special morning or for brunch, try this baked Prosciutto and spinach egg cups. They are ready in just 15 minutes, truly yummy and look really stylish! Serve it with a crispy salad on the side.
Ingredients
Method
- Preheat oven to 180°C.
- Finely chop the garlic.
- Heat a frying pan. When hot add the oil and garlic. Stir-fry for 30 seconds, then add spinach and balsamic vinegar and sauté for 3 minutes until the spinach has wilted and there is no more liquid in the pan. Set aside to cool.
- Spray 4 muffin holes in a tin or silicon cases with cooking oil spray.
- Line the sides and base of each muffin cup with prosciutto.
- Divide the spinach between the muffin cups. Put a big basil leaf on top, then carefully crack 1 egg over the filling in each cup. Season with salt and pepper.
- Bake for 10 minutes for runny eggs or approx. 15 minutes for set eggs.
- Garnish with basil leaves and drizzle with balsamic glaze before serving.