Egg & Prosciutto Cups
These will disappear as soon as they leave the oven! Top with a dollop of pesto for some green goodness.
(Gluten Free, Dairy Free)
Serves / Makes
Serves 6
Ingredients
- 6 free range eggs
- 100g prosciutto or ham
- 50g baby spinach leaves
- Optional extras: Olives, cherry tomatoes, roasted sweet potato, grated zucchini, feta, goat’s cheese.
- ⅔ kg flour.
Method
- Preheat oven to 180℃.
- Line the bottom and sides of a six cup muffin tin with prosciutto or ham. This doesn’t have to be perfect.
- Add spinach leaves to prosciutto cup and add any extra veggies you’d like.
- Crack an egg into each prosciutto cup.
- Cook for 20-25 minutes or until egg is set.
- Enjoy straight from the oven topped with pesto.