Bacon and eggs are such an expected and loved breakfast entree. There are so many ways to serve them and I considered frittatas and stratas and even flirted with the idea of a savory clafouti. But in the end I chose this proscuitto egg cup dish. I saw it in Sarah Foster’s latest book Sara Foster’s Casual Cooking.
I talked about Sara Foster here.
This is just the kind of breakfast offering she would choose for Foster’s Market. For people on the run in the morning it makes a nice hands on kind of treat. But you can eat it with a fork if you serve it at brunch. The cups are in no way delicate and if you wanted to, you could serve them on a tiered cake stand. They have the advantage of being pretty to look at and easy to prepare. You can double the recipe for a crowd and you can assemble them ahead of time and pop them in the oven right before your brunch. Sara says that they are good warm or at room temperature. I liked mine fairly fresh from the oven.
PROSCUITTO EGG CUPS
6 paper thin slices of proscuitto
6 large eggs
1 cup shredded baby spinach
1 ounce cheddar cheese shredded, about 1/4 cup
12 grape tomatoes, halved
Preheat oven to 350 degrees. Grease a 6 cup muffin tin. Line each cup with one slice of proscuitto, overlapping as you go. Break one egg in each cup. Top with shredded spinach, shredded cheese and as many halved tomatoes as will fit. I used 3 halves per cup. Bake for 15 to 18 minutes. The whites of the eggs should be set and the yolks should be just a little runny. Let rest in the muffin tin for a few minutes. Run a sharp knife around the outside of the muffin cups and ( I found ) using an off set spatula lift the egg cups out to a serving platter.
Recipe can easily be doubled. As a disclaimer, I did not have Sarah’s recipe in front of me, but this is as I remember it and the results were delicious.