Prosciutto Egg Cups with Pesto

🧂 Ingredients

• 2 medium garlic cloves
• 2 heading cups fresh basil leaves
• ¼ cup (60 ml) extra virgin olive oil
• ¼ cup finely grated Parmigiano-Reggiano cheese
• freshly ground black pepper
• 3-4 slices whole wheat or white sandwich bread
• 4-6 ounces thinly sliced Prosciutto de Parma ham
• basil pesto

  see recipe above
• 12 large eggs

Instructions

• 1 Prepare Bread: Preheat the oven to 350 degrees.
• 2 Using a two-inch biscuit cutter, cut the bread into 12 rounds–you will need
  about 3-4 slices, depending on their size. Place the bread on a small baking
  sheet and toast for 5 minutes.
• 3 Prepare Pesto: Place the garlic in the bowl of a food processor and pulse
  several times until fincely minced. Add the basil. While pulsing, slowly add the
  olive oil until the pesto is smooth.
• 4 Assemble Egg Cups: Grease a standard 12-cup muffin pan with olive oil or another
  baking spray. Line the bottom of each cup with a toasted bread round.
• 5 Slice each prosciutto slice in half lengthwise and line the sides of the each
  muffin cup with the prosciutto. The prosciutto should be touching the bottom of
  each cup and be level with the top or slightly above (try to avoid double
  layering the prosciutto as it gets saltier during baking).
• 6 Spread a small spoonful (teaspoon or so) of pesto onto the top of the bread
  base. Crack one egg into each well on top of the pesto. Do not season.
• 7 Bake for 17 to 22 minutes or until the white has just set, but the yolk is still
  soft and the prosciutto is crisp. Allow to cool in pan on rack for 5 minutes
  before carefully removing and setting on a large platter. Serve hot.

Nutrition Info