Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 garlic clove
  • 100 g spinach
  • 1 tsp balsamic vinegar
  • 4 slices of prosciutto
  • 4 eggs
  • Oil spray
  • Basil leaves
  • Balsamic glaze

Method
 

  1. Preheat oven to 180°C.
  2. Finely chop the garlic.
  3. 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.
  4. Spray 4 muffin holes in a tin or silicon cases with cooking oil spray.
  5. Line the sides and base of each muffin cup with prosciutto.
  6. 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.
  7. Bake for 10 minutes for runny eggs or approx. 15 minutes for set eggs.
  8. Garnish with basil leaves and drizzle with balsamic glaze before serving.