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These surprisingly elegant, savory herb-topped eggs bake up in a muffin pan, so it’s easy to make breakfast or brunch for a few days—or for more than a few people. Serve any leftover breakfast egg cups sandwiched between buttered, toasted English muffins or brioche slices.Related: More Egg Breakfast Recipes

Liz Mervosh

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Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
50 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Place cheese in freezer until ready to use (this will make it easier to shred). Toss together parsley, shallot, and lemon zest in a small bowl. Stir in 1/4 cup of the oil and 1/4 teaspoon of the salt. Set gremolata aside.

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  • Heat butter and remaining 1 tablespoon oil in a large skillet over medium-high until butter is melted and mixture is sizzling, about 1 minute. Add mushrooms and spread in an even layer. Cook, undisturbed, until mushroom bottoms are browned, about 5 minutes. Stir mushrooms. Continue cooking, stirring occasionally, until browned all over, about 5 minutes. Stir in 1/2 cup gremolata and remaining 1/4 teaspoon salt. Cook, stirring constantly, until fragrant, about 10 seconds. Remove from heat.

  • Lightly grease a 12-cup muffin pan with oil. Drape 1 prosciutto slice inside each muffin cup, folding and overlapping each slice as needed to cover bottom and sides of cup, and letting edges of prosciutto hang over cup edges.

  • Remove cheese from freezer, and shred using large holes on a box grater. (You’ll have about 1 1/4 cups shredded cheese.) Sprinkle half of the cheese (about 2/3 cup) evenly into prepared muffin cups (about scant 1 tablespoon per cup). Top cups evenly with mushroom mixture (about 1 scant tablespoon per cup), pressing into bottoms of cups. Crack 1 egg into each cup. Spoon 1 teaspoon cream over each egg. Sprinkle evenly with remaining cheese. Sprinkle with desired amount of salt and pepper.

  • Bake until egg whites are just set, 12 to 15 minutes. Remove from oven; sprinkle eggs evenly with remaining gremolata (about 1 teaspoon each). Let cool 5 minutes.

  • Run an offset spatula or a butter knife around egg cup edges to loosen; remove from pan. Serve immediately.

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