Recipe: Prosciutto-Pesto Coddled Egg Cups (from The Chopped Cookbook)
Breakfast and BrunchPROSCIUTTO-PESTO CODDLED EGG CUPS
"These super-quick egg cups would work as well for brunch as they do for dinner. Use your favorite pesto or tapenade to make them your own."
Nonstick cooking spray
12 slices prosciutto
12 slices thin sandwich bread
1/4 cup prepared pesto
1/4 cup grated Parmesan
12 large eggs
Kosher salt and freshly ground black pepper
SET UP:
Preheat the oven to 400 degrees F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
LINE THE TIN:
Cut the prosciutto in half and overlap 2 pieces in each cup. Cut twelve 2-inch rounds from the bread and set one in each cup, over the prosciutto.
FILL AND BAKE:
Divide the pesto and cheese among the cups. Then crack an egg into each and season with salt and pepper.
Bake until the egg whites are set but the yolks are still runny, 8 to 12 minutes. Serve.
Makes 6 servings
Recipe copyright 2014, Used by permission to Recipelink.com from Clarkson Potter
Source: The Chopped Cookbook by Food Network Kitchens
"These super-quick egg cups would work as well for brunch as they do for dinner. Use your favorite pesto or tapenade to make them your own."
Nonstick cooking spray
12 slices prosciutto
12 slices thin sandwich bread
1/4 cup prepared pesto
1/4 cup grated Parmesan
12 large eggs
Kosher salt and freshly ground black pepper
SET UP:
Preheat the oven to 400 degrees F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
LINE THE TIN:
Cut the prosciutto in half and overlap 2 pieces in each cup. Cut twelve 2-inch rounds from the bread and set one in each cup, over the prosciutto.
FILL AND BAKE:
Divide the pesto and cheese among the cups. Then crack an egg into each and season with salt and pepper.
Bake until the egg whites are set but the yolks are still runny, 8 to 12 minutes. Serve.
Makes 6 servings
Recipe copyright 2014, Used by permission to Recipelink.com from Clarkson Potter
Source: The Chopped Cookbook by Food Network Kitchens
MsgID: 3155286
Shared by: Betsy at Recipelink.com
In reply to: Recipe: January 2014 Daily Recipe Swap - Assorte...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: January 2014 Daily Recipe Swap - Assorte...
Board: Daily Recipe Swap at Recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!