Delicious Prosciutto Egg Cups with Pesto: The Ultimate Savory Breakfast or Brunch Indulgence
This post is sponsored by Parma Ham and Honest Cooking magazine.
Remember how much I rave about olive tapenade? Well, if that’s one of my all-time favorite foods, then Prosciutto di Parma holds an equally esteemed position at the very top of my culinary list. Its distinct flavor and delicate texture are truly unparalleled, making it a star ingredient in countless dishes.
Naturally, when the incredible opportunity arose to collaborate with this exquisite product, craft a festive holiday-inspired recipe, and join in celebrating the remarkable 50th anniversary of the Consorzio del Prosciutto di Parma, my excitement was palpable. This wasn’t just about creating a recipe; it was about honoring a tradition and sharing the beauty of a truly exceptional Italian ham.
Prosciutto di Parma is renowned for its melt-in-your-mouth thinness, its remarkably delicate texture, and its intensely flavorful, perfectly balanced saltiness. It truly transcends the ordinary. I often think of it as the “gourmet bacon” of the culinary world – a bold statement, perhaps, but one I stand by with conviction. While bacon offers a certain satisfying crispness and fat, Prosciutto di Parma provides a complex, nuanced flavor profile that speaks to centuries of careful craftsmanship.
This premium Italian cured ham is incredibly versatile. It shines as a sophisticated antipasto, pairing beautifully with an array of cheeses or fresh fruits, creating a delightful contrast of sweet and savory. It elevates sandwiches to new heights – like that legendary, head-sized masterpiece I once devoured in Italy. It’s a fantastic addition to pizzas, adding a rich, umami depth, or it can be crisped up and used as an elegant garnish or topping for salads, pastas, and more. From simple starters to elaborate mains, Prosciutto di Parma does it all, and does it with an undeniable flair.
While I am usually more than content to savor slices of Prosciutto di Parma on its own, piece by glorious piece, I recognized that for this special occasion, a more creative approach was in order. My goal was to develop a recipe that truly highlighted the ham’s qualities while offering a fresh, innovative take on a classic concept.
The result? These delightful Prosciutto Egg Cups with Pesto. The idea was sparked by popular egg cups made with bacon, but I wanted to infuse them with a distinct Italian character and an extra layer of flavor. To achieve this, I decided to incorporate a vibrant layer of homemade basil pesto, adding a fragrant, herbaceous note that perfectly complements the rich ham and creamy egg. This simple addition transforms a familiar breakfast item into something truly special and unexpected, perfect for impressing guests or simply treating yourself.
Despite their sophisticated appearance, these Prosciutto Egg Cups are surprisingly straightforward to prepare. The magic lies in the thoughtful assembly. The foundation begins with small rounds of sandwich bread, which are lightly toasted to provide a sturdy base and a subtle crunch. This initial step adds a pleasant texture contrast to the soft egg and tender prosciutto, ensuring each bite is perfectly balanced.
Next, thin slices of Prosciutto di Parma are carefully arranged around the edges of each muffin cup, forming the savory sides that hold everything together. This creates a beautiful, edible “cup” that not only looks elegant but also infuses the egg with its irresistible flavor as it bakes. A generous spoonful of fresh basil pesto is then added, followed by cracking an egg directly into the center. Finally, these miniature masterpieces are baked in a preheated 350°F (175°C) oven until the egg whites are just set, and the yolks remain wonderfully soft and runny, creating a perfect gooey center.
A Quick Tip for Perfection: While the idea of creating an entire “cup” solely from prosciutto might seem tempting – and indeed, it’s possible – I strongly advise against it. From my experience, using too much prosciutto can make the egg cups excessively salty, overpowering the delicate flavors of the egg and pesto. The goal is a harmonious blend of ingredients, not a salt bomb.
Instead, aim to use approximately half a slice of prosciutto per egg cup. This ratio provides ample flavor and structure without overwhelming the palate, allowing each component to shine. This small adjustment makes a significant difference in the overall balance and enjoyment of the dish.
These elegant Prosciutto Egg Cups with Pesto are absolutely ideal for serving at a festive breakfast or brunch spread, especially during the upcoming holiday season. Imagine them gracing your table, offering a gourmet touch to your special gatherings. However, their appeal isn’t limited to holidays alone; you can easily scale down the recipe and enjoy them as a luxurious, yet simple, breakfast any day of the week. They transform a mundane weekday morning into a delightful culinary experience, proving that a truly delicious and satisfying meal doesn’t have to be complicated or time-consuming.
Beyond being a fantastic centerpiece for holiday meals, these egg cups offer a perfect solution for an elevated weekend brunch with friends or family. They are effortlessly impressive and always a crowd-pleaser. For those busy weekdays, preparing a batch on Sunday means you have a gourmet grab-and-go breakfast or light lunch option ready for the days ahead. Simply reheat gently, and you’re good to go. This makes them a brilliant meal-prep candidate, ensuring you have delicious, wholesome food even on the busiest days. Who knew a simple egg cup could be so versatile and delightful? It’s certainly not a shabby weekday breakfast, but rather a sophisticated start to any day.
Prosciutto Egg Cups with Pesto
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Ingredients
Basil Pesto:
- 2 medium garlic cloves, peeled
- 2 heaping cups fresh basil leaves, packed
- ¼ cup (60 ml) extra virgin olive oil, good quality
- ¼ cup finely grated Parmigiano-Reggiano cheese
- salt, to taste
- freshly ground black pepper, to taste
Egg Cups:
- 3-4 slices whole wheat or white sandwich bread
- 4-6 ounces thinly sliced Prosciutto di Parma ham
- basil pesto (freshly prepared, see recipe above)
- 12 large eggs
- olive oil spray or butter, for greasing
Instructions
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Prepare Bread: Preheat your oven to 350°F (175°C). This ensures it’s perfectly ready for toasting the bread.
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Using a two-inch biscuit cutter (or a cookie cutter of similar size), carefully cut out 12 rounds from your sandwich bread. Depending on the size of your bread slices, you will likely need about 3-4 slices in total. Arrange these bread rounds on a small baking sheet and toast them in the preheated oven for approximately 5 minutes, until they are lightly golden and slightly crisp. This step adds essential texture and prevents the bread from becoming soggy.
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Prepare Pesto: Begin by placing the peeled garlic cloves into the bowl of a food processor. Pulse several times until the garlic is finely minced. Add the fresh basil leaves. While continuing to pulse, slowly drizzle in the extra virgin olive oil until the pesto achieves a smooth, vibrant green consistency. Stir in the finely grated Parmigiano-Reggiano cheese, then season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
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Assemble Egg Cups: Lightly grease a standard 12-cup muffin pan with olive oil spray or a thin layer of butter. Place one toasted bread round at the bottom of each muffin cup, creating the base.
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Take each slice of Prosciutto di Parma and cut it in half lengthwise. Carefully line the sides of each muffin cup with these prosciutto strips. The prosciutto should touch the bottom bread round and extend to be level with or slightly above the top edge of the muffin cup. Try to avoid overlapping the prosciutto excessively, as it can become saltier during baking.
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Spread a small spoonful (about a teaspoon) of the prepared basil pesto onto the top of the bread base in each cup. Then, gently crack one large egg directly into each well, on top of the pesto. Do not add any additional seasoning at this stage, as the prosciutto provides plenty of saltiness.
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Bake for 17 to 22 minutes, or until the egg whites are fully set but the yolks remain beautifully soft and runny. The prosciutto should also become lightly crisp around the edges. Baking times can vary depending on your oven and desired yolk consistency, so keep an eye on them. Once baked, allow the egg cups to cool in the pan on a wire rack for about 5 minutes before carefully removing them with a small spatula and arranging them on a large serving platter. Serve hot for the best experience.
Tips for Success:
- Make Pesto Ahead: For convenience, the basil pesto can be prepared up to a day or two in advance. Store it in an airtight container in the fridge, making sure to cover the surface with a thin layer of extra virgin olive oil to prevent discoloration.
- Customization: Feel free to experiment! A sprinkle of fresh chives or finely diced bell peppers can be added to the egg before baking for extra color and flavor.
- Serving Suggestions: These egg cups are fantastic on their own, but also pair wonderfully with a simple green salad, fresh fruit, or a glass of sparkling prosecco for a truly luxurious brunch.