It’s the dirty little secret of cooking (or perhaps not such a secret): That making meals is messy. Parents the world over are forever bemoaning the lack of time to plan dinners or grocery shop or cook, blaming this daunting triumvirate on their propensity towards takeout. But cleaning up the aftermath of mealtime is one of the biggest barriers to the craft. In our house, the cook doesn’t have to clean, which is my dirty little motivation for being so busy at the stove.
Which brings me to these super-scrumptious, salty, creamy Prosciutto and Spinach Egg Cups.
NO DISHES.
For real. The only clean up is one weansy muffin tin. And if you butter it generously enough and then bribe one of your children to do the scrubbing, you’re off the hook, lady.
A few good things to know:
1. All that’s involved is laying prosciutto and leafy greens into a muffin tin and then cracking an egg in the center of each one.
2. The result is a tender baked egg with a runny yolk. That oozy center combined with the salty prosciutto is magic. With that soft yolk, consider using pasteurized eggs such as Safest Choice, especially if you’re feeding little ones.
3. Know that this is terrific for breakfast, lunch, or brunch, particularly if you’re having company, since it’s a no-brainer to double or triple the recipe. Your guests will think you’re a genius in the kitchen.
4. Make these nourishing eggs even healthier by serving them alongside whatever bright and beautiful vegetables or fruits are in season. Steamed asparagus and fresh strawberries are about right for spring …and they won’t do much damage in the dishes department.
Pretty Prosciutto and Spinach Egg Cups
Ingredients
- Butter or olive oil for greasing the pan
- 6 thin slices prosciutto
- 1 cup baby spinach or baby kale
- 6 eggs, such as Safest Choice
- Freshly ground black pepper
- 1 tablespoon finely chopped fresh chives (optional)
- Salt to taste (if needed)
Instructions
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Preheat oven to 350 degrees. Generously grease a 6-cup muffin tin with butter or olive oil.
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Line each muffin cup with a slice of prosciutto, doing your best to cover the surface of the cup with the prosciutto so that it forms a little vessel to crack the egg into. Lay the spinach or kale leaves over the prosciutto.
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Crack an egg into each muffin cup and sprinkle the top with a crack of black pepper.
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Bake until the white is set but the yolk still runny, about 18 minutes, keeping in mind it will continue to cook a bit after it's out of the oven.
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Remove from oven and top each egg with a pinch of the optional chives. Let cool for 1 minute so the egg sets up enough to remove from the muffin tin.
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Use a narrow spatula or butter knife to carefully wedge each egg out of its muffin cup. Set on a plate and serve immediately. Taste and add salt if needed.
