Prosciutto egg cups

I am always amazed at the creativity with which my husband cooks. Today, he said he was going to make some egg and bacon for lunch and asked me if I knew where the silicone muffin cases were stored. This piqued my interest and he explained that he was planning to cook the eggs in the muffin cases wrapped in bacon.

Since we also had some spinach from our Organic box from last week, which we should have used up. They were now a little limp, but still too good to throw away, the leaves were washed, trimmed and sautéed to wilt them a little with some garlic and onions in a pan with a little butter. This was done so that they could be used as a filling with the eggs.

Eggs wrapped in prosciutto in a silicone muffin case

After lining the Muffin cases with some oil, 8 cases were lined with prosciutto, into 4 of these, whole eggs were simply cracked and dropped into the cases. In the other 4 cases, the sautéed spinach was added, into which 3 eggs were whisked and added into the little cases. Salt and pepper were added at the end for seasoning.

They were baked in a preheated oven at 180c – 200c (for a fan assisted oven 180c, 200 if not) for about 10-15 minutes.

I checked them at around 10 minutes and left them for a little longer, as my kids preferred their eggs well done.

They were served with a simple salad with a lemon and honey dressing, along with some french fries.

Spinach & eggs wrapped in Prosciutto

As my husband doesn’t really get on with dairy, these were perfect, You can of course vary the filling, we used spinach, but tomatoes and cheese would work too along with some slices of mushrooms. The eggs, bacon and spinach were a hit with everyone, I think it was because the eggs looked so sunny and enticing, wrapped in little parcels of thin cured Italian Prosciutto.  It was also a good way to use up the spinach. There was nothing left on the plates to clear up afterwards.

Do let me know if you have tried this recipe before and what other fillings can go into the little cases.