Prosciutto and Egg Cups
Hello Hump Day. This is a quick and easy breakfast to get you through your Wednesday (or any day for that matter). They’re my paleo version of a popover!
Makes 2 servings
6 prosciutto slices
6 eggs (4 whites/2 yolks)
2 cups spinach
1/2 yellow bell pepper (diced)
Preheat oven to 400 degrees
Spray 4 ramekins with oil spray. Line each ramekin with prosciutto (I find that each cup takes 1.5 prosciutto slices to line the whole ramekin. Feel free to use more or less if you want more prosciutto flavor) and set aside. In a bowl, scramble 6 eggs (I only use 2 yolks because I just wanted a hint of yolk flavor) and set aside.
In a pan, take your diced bell pepper and spinach and sautee them. Add a pinch of salt and some pepper. Stir until the spinach is wilted. Put the spinach and bell pepper in the ramekins and press down so that the veggies are tightly in the ramekin. Then pour the scrambled eggs in the ramekins. Bake in the oven for 15 minutes or until eggs are the consistency you desire. Pop the egg cups out of the ramekin and enjoy!
This is a very flexible recipe. If you want to use ham instead of prociutto – go right ahead. If you choose to use bacon – just make sure to semi-cook it in advance in a skillet (don’t put raw bacon in and don’t fully cook the bacon – it’s all about semi-cooking it). If you want to use different vegetables – have at it. I use yellow bell peppers because I love the sweetness it provides (and had way too many in the fridge). You can try leeks, scallions, tomatoes, etc. Use your leftovers!