I have been toying with this recipe for weeks now and decided you really only need to know two things to make these quick and delicious egg cups. First, this was inspired by a Bon Appetit recipe for Bacon-Wrapped Eggs with Polenta, however, prosciutto is an excellent stand in for the bacon used in the original recipe. You don’t have to cook it before lining the ramekins and you won’t have to worry about it being greasy. Second, pick a filling you like (polenta, sauteed veggies), then cook the eggs for 14-16 minutes so that the yolk is still runny. When I let them cook for the 20 minutes recommended in the original recipe, they were completely cooked through - Egg McMuffin style. Not what I was looking for.
The first time I made these, I was lucky enough to have Tony Snearly’s farm eggs from The Chicago Food Swap. The yolks had a gorgeous deep yellow color and the eggs were delicious. Since then, I have had to make do with organic eggs from the grocery store. I have made these egg cups several times using either creamy, cheesy polenta or sautéed greens (I was trying to be come up with a healthier version of the dish and it worked). Serve the egg cups with some fruit and toast. You’ll have a simple, flavorful breakfast that is good enough for company. Easter brunch anyone?
Prosciutto Egg Cups with Spinach
Inspired by Bacon-Wrapped Eggs with Polenta
- 4 slices of prosciutto
- 4 large eggs
- 1 tablespoon extra virgin olive oil
- 8 ounces cremini mushrooms, washed and chopped
- 1 clove garlic, minced
- 8 ounces baby spinach
- 4 teaspoons grated parmesan cheese
Heat oil in medium-sized skillet over medium heat. Add mushrooms and cook, stirring occasionally, until browned and softened (10-15 minutes). Add garlic and stir for one minute. Add spinach and cover pan for 2 minutes to wilt greens. Toss with tongs. Season with salt and pepper.
Spoon one quarter of spinach mixture into each prosciutto-lined ramekin. Using the back of your spoon, create a depression in the spinach. Carefully crack an egg into each cup. Sprinkle each egg with 1 teaspoon cheese and some fresh gated pepper.
Bake for 14 minutes. The eggs are done when the whites are just set (no longer translucent) and the yolks are runny. If you prefer your yolks to be more set, continue to cook for another minute or two.
Let cups sit for 2-3 minutes. Serve directly from the ramekin or run a knife around the prosciutto to loosen, then unmold onto plate.
I used kale and onions in place of spinach/mushrooms for this version. Slice kale into thin ribbons (1/4 inch). It will take a bit longer to wilt than spinach.