Eggs Baked In Crispy Prosciutto Baskets
- Olive oil (for pan)
- 12 slices prosciutto (about 6 ounces)
- 1 cup grated Gruyere (about 2 1/2 ounces)
- 12 large eggs
- 1/4 cup heavy cream
- 1 teaspoon chopped thyme
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- A standard 12-cup muffin pan
- Preheat oven to 375u0b0F. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
- Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.
olive oil, gruyuere, eggs, heavy cream, thyme, kosher salt, freshly ground black pepper, muffin pan
Taken from www.epicurious.com/recipes/food/views/eggs-baked-in-crispy-prosciutto-baskets-recipe (may not work)