Ingredients
-
12 Large eggs
-
12 slices Prosciutto
-
approx. 5 oz (140g) BrieOr other cheese of your choice
-
1 Shallot
-
1 Lemon
-
1 Garlic Clove
-
approx. 1 cup Fresh Parsely
-
1/4 cup Olive Oil
-
1/4 cup Panko Bread Crumbs (Plain)
Directions
Steps
|
1
Done
|
Special EquipmentYou will need a muffin pan and a zester. See below for recommendations. |
|
2
Done
|
Preheat the oven to 375°F/190°C. Place the cheese in the freezer while you start preparing. Lightly rease a muffin pan (cooking spray or olive oil). |
|
3
Done
|
Make the Parsely GremolataPeel and finely dice the shallot. Peel and mince the garlic clove. Take 1 Tbsp of the 1/4 cup olive oil and heat in a pan on medium-high. Sauté the shallot and garlic for 3-5 minutes, stirring occassionally. Meanwhile, chop the parsely. Remove the onion and garlic from the stove. In a bowl, combine the chopped parsely, onion, garlic, panko bread crumbs, and remaining oil. Zest approx. 2 tsp. of lemon rind and add. Mix, then season with salt and pepper to taste. Set aside. |
|
4
Done
|
Assemble the Egg, Cheese and Prosciutto CupsWrap one piece of Prosciutto in each muffin cup, ensuring the bottom and sides are covered. Remove the Brie cheese from the freezer (this really helps when cutting!). Remove the rind and shave into thin slices. Add a slice to each muffin cup on top of the Proscuitto. Individually crack the eggs into each muffin cup. Sprinkle the gremolata over the eggs. |
|
5
Done
|
Bake the Egg, Cheese and Prosciutto CupsBake until the eggwhites set, about 12-15 minutes. |
|
6
Done
|
Equipment RecommendationsLemon Zester and Cheese Grater: |
|
7
Done
|
Muffin pan: |
