Prosciutto, Spinach, and Egg Pies |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a Sarah Foster recipe. You could double this recipe to fill an entire 12 cup muffin tin. Fontina would also be great! You might even try a pesto before putting in the egg. Remember prosciutto is salty. Extra pies are delicious the next day. And if you substitute in pre cooked bacon, go ahead. Ingredients:
6 slices prosciutto, thinly sliced |
6 large eggs |
1 cup spinach, loosely chopped and packed |
1/4 cup cheddar cheese, shredded |
12 cherry tomatoes, halved |
sea salt |
black pepper |
Directions:
1. Preheat the oven to 350 degrees.
2. Lightly spray a 6 cup muffin tin.
3. Line the muffin cups with the prosciutto slices, pressing the prosciutto into the bottom and sides of each cup (the prosciutto slices will overlap each other on top of the tin).
4. Crack 1 egg into each cup.
5. Sprinkle the spinach over the eggs, then the Cheddar cheese, dividing them evenly.
6. Top each serving with 4 tomato halves and season with salt and pepper. Bake the pies for 18 to 20 minutes, until the egg whites are firm and the yolks are starting to set but are still soft in the center. Timing might vary due to oven differences and preferences.
7. Set them aside to cool for about 5 minutes.
8. Run a knife around the edges of each cup to loosen, then lift the pies out of the tin. Serve warm or at room temperature.
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