Photo Credit: Jeffrey W., Flickr
Prosciutto is a favorite Italian meat on its own, but it can be used to liven up countless dishes, from pizza to chicken dinners to cheese plates. Searching for new breakfast ideas, appetizer recipes, or finger food ideas? This is one of the easiest prosciutto recipes that will teach you how to make baked eggs in mini prosciutto bowls, which are perfect as a breakfast or as an appetizer.
First, grab a cupcake baking pan.
After setting the oven to a preheating temperature of 375 degrees Fahrenheit, coat the insides of the pan’s cups with butter or oil. Take as many slices of prosciutto as there are cups in the pan (e.g., a 12-cup baking pan will require 12 slices of prosciutto). Line each individual cup with one slice of prosciutto, making sure that it takes the shape of a small bowl or basket.
Next, get some shredded or grated cheese.
Use your favorite cheese to sprinkle on and coat the bottom of each mini prosciutto bowl. We recommend a rich cheese such as Yancey’s Fancy Smoked Gouda Cheddar. The cheese will create a nice bed for the egg to sit on.
It’s egg time!
If you want to stick to the classic recipe, simply crack one egg into each mini prosciutto bowl. But if you’d like to get a little more creative, add a teaspoon of Dalmatia Red Pepper Spread or Ascheri Authentic Italian Basil Pesto to each mini prosciutto bowl. Epicurious.com also recommends adding one teaspoon heavy cream over each egg.
Choose your seasonings.
The standard salt and pepper to taste is always an option, but if you feel like making this prosciutto recipe a little more interesting, sprinkle some Jane’s Krazy Mixed-Up Basil Seasoning, Mixed-Up Salt, or Mixed-Up Pepper. Sylvia’s Sizzlin’ Hot Spice works wonderfully if you like a little heat with your breakfast recipes or appetizer recipes.
Pop them in the oven for approximately 15 minutes and they’re done! Carefully remove each mini prosciutto bowl and serve as a breakfast, appetizer, or an impressive finger food the next time you have guests.
This recipe is based on an Epicurious.com recipe by Molly Baz.