Paleo Prosciutto Egg Cups

May 31, 2022


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


  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

Covid-19 Notes:
To better ensure your safety, and the safety of our trainers,
Guardian Fitness periodically sanitizes our equipment and facilities.

All Guardian Fitness Trainers have been vaccinated.

Let's fight the virus together as we believe in social responsibility.
Let's keep Hong Kong safe and Covid free.
Contact us for your free consultation and assessment
Our team of fitness professionals are here to help you achieve your fitness personal goals.
Book Now