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Prosciutto Egg Cups

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


Prep time

5 mins
Cook time

12 mins
Total time

17 mins

Ingredients

12 medium eggs (552 g)
12 pieces prosciutto - thinly sliced (180 g)
2 tbsp fresh tarragon - chopped (6 g)
½ tsp salt (2 g)
1 tsp black pepper (5 g)
CU gluten-free proscuitto egg cups

Directions

  1. Preheat oven to 375°F (190°C).
  2. Line a mini muffin pan cup with a piece of thinly sliced prosciutto for a total of 12.
  3. Carefully crack a medium egg into each prosciutto cup (holding back some of the egg white- don't over fill cup). Top with chopped tarragon, salt and pepper.
  4. Bake in preheated oven for 12 minutes, for a medium cooked egg.
  5. Remove from oven and top with additional fresh tarragon. Serve immediately.

Yields 12 portions


Tips & Variations

  • For soft yolks cook eggs for 10 minutes.

  • For hard yolks cook eggs for 14 minutes.