Name: Baked Spinach & Prosciutto Egg Cups
Cook time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: 0.375 (142 g) pkg baby spinach; 12 eggs; 12 slices prosciutto; black pepper; butter, unsalted

Baked Spinach & Prosciutto Egg CupsBaked Spinach & Prosciutto Egg Cups — a 20-minute breakfast recipe with 5 ingredients, serving 6.Ingredients

0.375 (142 g) pkg baby spinach

12 eggs

12 slices prosciutto

black pepper

butter, unsalted

Instructions

Preheat oven to 205°C (400°F) and position a rack near the bottom of the oven. Grease 12 muffin cups with butter.

Line each muffin cup with a slice of prosciutto, doing your best to cover the sides and bottom surface of the tin.

Wash and dry the spinach (unless it came pre-washed). Lay the spinach leaves over the prosciutto.

Crack an egg into each muffin cup.

Bake until the whites of the eggs are set but the yolk is still runny (or until desired doneness), about 12-15 minutes.

Remove from the oven and let cool for 1 minute so the eggs set. Use a spatula to wedge each egg out of its cup.

Season with pepper and serve immediately; enjoy!

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