Prosciutto Cups with Eggs, Cheese and Creamy Leeks/Bell Peppers Recipe

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3 votes | 1879 views

A meal in an edible cup. Crispy prosciutto cups filled with a layer of creamy leeks & red bell peppers, fontina cheese, then, topped with an egg and baked.

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Servings: 6
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Ingredients

Cost per serving $0.55 view details

Directions

  1. Preheat oven to 375F. Spray the insides of a standard 6-cup muffin tin with nonstick cooking spray. Line each cup with two slices of ham or prosciutto – .enough to cover bottom and sides of muffin well, folding if you have to.
  2. In a medium-size skillet, melt the butter over medium-high heat. Add the leekss and bell peppers to the pan – sauté 5-6 minutes, until very soft. Add the cream and cook until thick and reduced, about 5 minutes. Season with kosher salt and pepper.
  3. Spoon a heaping tabslespoon of the leek – bell pepper saute into the bottom of the prosciutto lined cup, then 1 tabslespoon of the cheese on top of it. Press down a little to make room, then crack an egg into each well.
  4. Season the tops of the eggs with kosher salt and freshly ground black pepper. Place the muffin tin on a baking sheet. Transfer sheet to the oven and bake 15 minutes, until the eggs are set, but still ‘yolky’.
  5. Remove baking sheet with tin from the oven and allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from pan.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 70g
Recipe makes 6 servings
Calories 141  
Calories from Fat 106 75%
Total Fat 11.96g 15%
Saturated Fat 6.1g 24%
Trans Fat 0.0g  
Cholesterol 210mg 70%
Sodium 139mg 6%
Potassium 91mg 3%
Total Carbs 1.31g 0%
Dietary Fiber 0.2g 1%
Sugars 0.9g 1%
Protein 7.33g 12%
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