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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 slices of prosciutto
  • 1 small or ½ medium courgette
  • 4 eggs
  • 2 spring onions chopped
  • 1 garlic clove
  • 2 pinches of dried chilli flakes optional
  • Salt and pepper
  • 6 cherry tomatoes
  • Basil leaves
  • Balsamic syrup

Method
 

  1. Preheat oven to 180°C.
  2. Grate the courgette and mince the garlic. Finely chop the spring onions
  3. Lightly whisk the eggs then add the garlic, spring onion and courgette. Season with salt and pepper. Add the chilli flakes, if used.
  4. Spray 4 silicon muffin baskets with cooking spray.
  5. Line the sides and base of each muffin cup with a slice of prosciutto. Put a couple of basil leaves in each cup.
  6. Divide the egg mixture between the muffin cups.
  7. Cut the tomatoes in half, and put 3 halves on top of each muffin.
  8. Bake for approx. 10 - 15 minutes, or until the egg has set.
  9. Season with cracked black pepper, garnish with basil leaves and drizzle with balsamic glaze before serving.