Paleo Prosciutto Egg Cups

May 31, 2022
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Ingredients

1/3 cup extra-virgin olive oil

6 large thin slices prosciutto (about 1/3 pound)

6 large eggs

1/2 medium tomato, cut into thin wedges

1/2 cup packed fresh basil leaves, chopped

1/4 cup toasted walnuts, chopped

1/4 teaspoon red pepper flakes

1 small clove garlic, finely grated

Directions

  1. Preheat the oven to 400 degrees F with an oven rack in the middle.
  2. Brush 2 tablespoons of olive oil into 6 regular muffin cups; the oil will pool at the bottom of the cups, which is fine. Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Crack 1 egg into each prosciutto cup and top each egg with a tomato wedge. Reserve the remaining tomato wedges for serving.
  3. Bake for 8 to 10 minutes, or until the egg whites are set and barely slightly jiggle (the eggs will continue to cook after they come out). Allow 5 minutes to cool before using an offset spatula to release the prosciutto from the cup's borders and lift onto a plate to serve.
  4. In a small bowl, combine the basil, walnuts, red pepper flakes, and garlic with the remaining olive oil. Serve with the leftover tomato wedges and egg cups.

#EasyRecipe #PaleoProsciuttoEggCups #Healthy #HongKong #GuardianFitnessHK #hkfitness

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