Paleo Baked Eggs in Prosciutto Cups

Eggs are pretty much my favorite breakfast food. They’re easy to make, high in protein – and ever since I mastered the timing for fried and poached eggs – they’re reliably delicious and super easy to prepare.

Here’s the only problem with eggs: I eat a lot of them. Two every morning. That’s more than a dozen eggs a week. And aside from meaning that I end up recycling a whole lot of egg cartons, that can get a bit boring.

I try to change things up, of course. I serve them over black beans or with home fries. I serve them baked with leftovers – anything from Bolognese sauce to ratatouille. On a rare occasion, I’ll scramble them, but then I end up missing the beauty that is a perfectly cooked egg yolk.

The point of the matter is, I needed something a little bit different – and this is what I came up with.

I love bacon as much as the next girl (and even wax slightly poetic about it in this post), but because our bacon sourcing is rare, I made this breakfast dish with leaner prosciutto instead. The prosciutto bakes up nicely in the oven and holds everything together.

Once you’ve mastered this version, you can, of course, put a layer of something else into the bottom of the prosciutto: cooked spinach, diced tomatoes or – for the non-paleo amongst you – cheese. (Man, if I miss anything on paleo… it’s cheese.)

Prosciutto and Egg Cups (serves 2)

4 eggs
4 slices prosciutto
freshly cracked black pepper

Preheat the oven to 400 degrees F. Line the four center wells of a nonstick muffin tin with the prosciutto slices. (I halve them first so that I have two approximately equal squares, and then overlap them.)

Crack an egg into each well.

Bake for 15 minutes, until the whites appear set.

Remove from the oven and allow to rest 2-3 minutes before removing from the tin and serving.