Prosciutto and courgette egg cups
For a weekend breakfast or brunch baked eggs cups are heavenly! These prosciutto courgette egg cups are ready in just 15 minutes – whilst they’re baking you can make some coffee, toast and a quick green salad –voilayou’ll have a super yummy meal.
Ingredients
Method
- Preheat oven to 180°C.
- Grate the courgette and mince the garlic. Finely chop the spring onions
- Lightly whisk the eggs then add the garlic, spring onion and courgette. Season with salt and pepper. Add the chilli flakes, if used.
- Spray 4 silicon muffin baskets with cooking spray.
- Line the sides and base of each muffin cup with a slice of prosciutto. Put a couple of basil leaves in each cup.
- Divide the egg mixture between the muffin cups.
- Cut the tomatoes in half, and put 3 halves on top of each muffin.
- Bake for approx. 10 – 15 minutes, or until the egg has set.
- Season with cracked black pepper, garnish with basil leaves and drizzle with balsamic glaze before serving.