Easy, delicious, aesthetically pleasing! 🙂
Elegant Baked Ham and Eggs
Easy, delicious, aesthetically pleasing! 🙂
Ingredients
Ingredients
- 1 tsp coconut oil See Review
- 5 eggs locally sourced, right?
- 12 slices prosciutto Thin sliced as they will be rumpled and or folded
- 1/2 tsp black pepper fresh cracked (Or more if you're into black pepper)
- 2 oz goat cheese Optional use 6 eggs if you don't use the goat cheese
- 1 pinch dried parsley
- 1 pinch dried dill
- 1 pinch dried oregano
Instructions
- Preheat oven to 400 Degrees F.
- Lightly grease the muffin tins with coconut oil - the prosciutto ham will generally not stick, but having that little bit of extra oil in there will make the ham crispy on the edges. Folding if necessary, line each muffin tin with a slice of prosciutto as in the photo.
- Whisk eggs thoroughly and add in herbs/spices, crumple in the goat cheese if you are using it and whisk again - make sure to break up the goat cheese with the whisk into tiny pieces throughout the mixture. Do not be tempted to add salt, the cheese and prosciutto will salt it almost too much.
- Carefully spoon or pour the egg mixture into each prosciutto cup - and place in the oven for approx 10 minutes or until the egg mixture is cooked through and the bottoms are lightly browned. You may wish to slightly broil the tops, but don't walk away during this process!
- For an elegant breakfast or brunch serve 2-4 of these for each person with a side of cool melon.
Notes
You can make these partially ahead for guest breakfasts - preparing the muffin tin with the oil and proscuitto then storing it (wrapped in plastic wrap so it doesn't dry out) in the refrigerator. Likewise, the egg mixture can be made ahead and stored in a small spouted pitcher right next to it. When it's time for breakfast simply put the mixture into the prosciutto lined tins and bake.
Instructions Equipment:
Instructions Equipment:
- Oven
- muffin tin for 12 regular sized muffins
- wire whisk
- large bowl preferably with a spout for easy pouring
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