Baked Eggs in Prosciutto Cups (Caprese eggs)

Rate this item
(2 votes)
Baked Eggs in Prosciutto Cups Baked Eggs in Prosciutto Cups

1 tsp. unsalted butter, for the tins
6 slices Prosciutto
1 tsp. pesto
6 large eggs
8 ounce Miceli's Fresh Mozzarella Ball chopped into small cubes
4 cherry or grape tomatoes, halved
Salt and freshly ground black pepper

Preheat oven to 375 degrees.
Butter 6 compartments of a non-stick large muffin pan. Fold each prosciutto slice into quarters, insert the point end in a buttered muffin cup, and let it open -- it will have a ruffled look.
Place 1/4 teaspoon pesto in the bottom of each prosciutto cup, Crack 1 egg into each cup. Tuck 3 mozzarella cubes and two cherry tomato halves into each cup on top of the eggs, and sprinkle with salt and pepper to taste.
Bake for 15 to 20 minutes, until the egg white looks set but the yolk is still a bit runny. Remove the ham cups from the muffin tin and serve them in small bowls or lined up on a platter.