Pretty Prosciutto and Spinach Egg Cups

• Gluten free
• Paleo

• Meat

  • 6 thin slices Prosciutto

• Produce

  • 1 cup Baby spinach or baby kale
  • 1 tbsp Chives, Fresh

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 1 Butter or olive oil

Found on momskitchenhandbook.com

Description

Ingredients

• Butter or olive oil for greasing the pan
• 6 thin slices prosciutto
• 1 cup baby spinach or baby kale
• 6 eggs, such as Safest Choice
• Freshly ground black pepper
• 1 tablespoon finely chopped fresh chives (optional)
• Salt to taste (if needed)

Directions

• Preheat oven to 350 degrees. Generously grease a 6-cup muffin tin with butter or olive oil.
• Line each muffin cup with a slice of prosciutto, doing your best to cover the surface of the cup with the prosciutto so that it forms a little vessel to crack the egg into. Lay the spinach or kale leaves over the prosciutto.
• Crack an egg into each muffin cup and sprinkle the top with a crack of black pepper.
• Bake until the white is set but the yolk still runny, about 18 minutes, keeping in mind it will continue to cook a bit after its out of the oven.
• Remove from oven and top each egg with a pinch of the optional chives. Let cool for 1 minute so the egg sets up enough to remove from the muffin tin.
• Use a narrow spatula or butter knife to carefully wedge each egg out of its muffin cup. Set on a plate and serve immediately. Taste and add salt if needed.