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Baked prosciutto cups are the simplest fancy breakfast there is: a prosciutto-lined ramekin, one egg, and a crack of pepper. Fifteen to twenty minutes in the oven turns the ham into an edible cup with a softly baked egg inside. Breakfast for one, done properly.
Pro Tips
- Line the ramekin or tin completely — sides and bottom — because egg sticks fiercely to bare metal once it bakes.
- Bake at 375 degrees for 15-20 minutes, adjusting to how set you like your yolk.
- Watch the prosciutto closely: baked too long it turns brittle and burnt, so pull the cup when the egg is just how you want it.
- Let the cup stand a few minutes before eating; the egg firms up as it rests and releases cleanly.
- Make a whole tray at once for brunch — each ramekin or muffin cup holds one prosciutto cup per person.
Frequently Asked Questions
How do I know when the prosciutto cup is done?
Judge by the egg — when it's baked to your liking, the cup is done. Give it a few minutes standing time; the egg keeps setting and the prosciutto releases easily.
Ramekin or muffin tin — which is better?
Both work. A ramekin gives a deeper, softer cup; a muffin tin makes a crispier, more taco-like shell. Just line the tin completely either way.
Can I make several at once?
Yes — line as many cups as you need, crack an egg into each, and bake the whole tray together for the same 15-20 minutes.
What should I serve alongside?
Fresh fruit or sliced avocado rounds out the plate without adding any cooking.
Recipe Card
Ingredients
Method
- 1. Oven should be preheated to 375 degrees.
- 2. Use 1 slice of prosciutto to line a ramekin or a baking tin. The prosciutto should cover the sides and bottom of the container, especially for baking tins where the egg will stick.
- 3. Crack the egg into the prosciutto cup.
- 4.
- Sprinkle pepper to taste.
- 5.
- Placed ramekin or baking tins on a tray and place in oven.
- 6.
- Bake for 15-20 minutes.
- 7.
- When done, allow to stand for a few minutes. How cooked you like your egg can affect the length of baking. It should be noted, however, that the prosciutto will become brittle and burnt if baked for too long.
