Silky, rich coddled eggs baked in a salty, prosciutto ‘cup’ make for an elegant brunch dish that will satisfy you well beyond lunch.
12 slices prosciutto (about ½ pound)
1 cup grated provolone cheese (about 3 ounces)
12 large eggs
¾ cup heavy cream
1 tablespoon chopped fresh chives
¼ teaspoon Kosher salt
¼ teaspoon black pepper
Preheat the oven to 375 degrees. Spray a 12-cup muffin pan with cooking spray.
Place a large roasting pan, with deep sides, in the oven.
Line each cup with one slice of prosciutto. Fully cover the bottom and sides with the prosciutto.
Place 1 tablespoon of grated cheese in the bottom of each cup.
Crack 1 egg into each cup and drizzle 1 tablespoon of cream over each egg.
Top each egg with a pinch of chives, salt, and pepper.
Place the muffin tin in the roaster that is in the oven.
Gently pour enough water to come up to the lip of the muffin tin.
Bake in the preheated oven until the whites are just turning opaque and set – about 10-15 minutes.
Remove the pan from the oven and place it on a wire rack to cool for 5 minutes.
Run a knife around the edges of each cup and use a spoon to gently scoop the prosciutto cup out of the pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: British
Keywords: coddled eggs in crispy prosciutto cups, egg recipes, breakfast recipes, coddled eggs, Keto breakfast, prosciutto, brunch