Paleo Prosciutto Egg Cups
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 810
- Total Fat
- 69 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 615 milligrams
- Sodium
- 2220 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 2 grams
- Protein
- 43 grams
- Sugar
- 2 grams
- Total: 25 min
- Active: 15 min
Ingredients
1/3 cup extra-virgin olive oil
6 large thin slices prosciutto (about 1/3 pound)
6 large eggs
1/2 medium tomato, cut into thin wedges
1/2 cup packed fresh basil leaves, chopped
1/4 cup toasted walnuts, chopped
1/4 teaspoon red pepper flakes
1 small clove garlic, finely grated
Directions
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Brush 6 standard muffin cups with 2 tablespoons of the olive oil; the oil will pool on the bottom of the cups, but that's okay. Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Crack 1 egg into each prosciutto cup and top each egg with a tomato wedge. Reserve the remaining tomato wedges for serving.
- Bake until the egg whites are set and wobble only slightly, 8 to 10 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and lift onto a plate for serving.
- Mix the basil, walnuts, red pepper flakes and garlic with the remaining olive oil in a small bowl to combine. Serve over the egg cups and remaining tomato wedges.