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Baked Egg Cups in Prosciutto: Make It (How to) || Kin Eats

Hungry for more? Savor tasty KIN EATS videos & recipes here: See the full recipe by clicking on "Show more" below! These beautiful baked egg cups from Whitney make the perfect brunch dish. They're so impressive and could not possibly be any easier to make. Give them a try! Baked egg cups in Prosciutto with pesto Serves 12 1 lb crimini mushrooms, sliced 2 cloves garlic Butter 12 slices Black Forest ham or Prosciutto 12 organic eggs ? cup of pesto (recipe to follow) 1 cup of crumbled goat cheese A little fresh tarragon for garnish olive oil spray Sea salt & freshly ground black pepper, to taste Pre-heat the oven to 350 Sautee the mushrooms and garlic in some olive oil and let cool Toss with fresh tarragon and set aside Spray a muffin tin with olive oil spray or non-stick cooking spray Line non-stick muffin tin holes with ham slices-let them fold over each other all pretty like a flower. Just so long as there are no holes. Now, line the bottoms with some crumbled goat cheese and then crimini mushroom mixture Then, carefully crack the eggs into the cups Add a layer of pesto sauce in a pretty decorative way Spray the tops with a little olive oil to keep them from drying out and pop in the oven. Bake for 12-15 minutes or until the whites are set and soft yolks form Pesto Makes 1 cup 1 cup pine nuts, toasted 2 bunches of basil 1 clove of garlic ? cup of Olive Oil Combine pine nuts, garlic and basil in a food processor and whiz until chopped. Slowly drizzle in the olive oil until combined. -------------------------------------- SUBSCRIBE on YouTube (Never miss a video!)
Length: 02:55


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