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

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

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.

Rating: 4.7/5
Avg. 4.7/5 3 votes
Prep time: United States American
Cook time: Servings: 6


  • 2 tablespoons butter
  • 2 leeks, light green and white parts cleaned and thinly sliced
  • 1 small red bell pepper, or half a large one, diced
  • 2 tablespoons heavy cream
  • 1/3 cup shredded fontina cheese (or whatever cheese you prefer)
  • 12 very thin slices prosciutto or ham (try to use a less salty prosciutto like di parma or san daniele)
  • 6 eggs
  • salt and black pepper to taste


  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.