Prosciutto Egg Cups
I haven’t made a post in such a long time, I almost don’t know what to do! Almost. My husband, Michael, and I successfully completed the whole 30 program back in May. We did well! I was just talking to a friend today that is doing the Whole 30 and is struggling with food prep for the week, along with juggling work and life. It was definitely the hardest part of following that plan, and I cook a lot! I am also currently on leave from my ‘real’ job as a teacher. Cooking breakfast alone, the way I was cooking breakfasts while on the Whole 30, would’ve been such a struggle, if I had to also worry about getting out the door for work. I probably would’ve had to get up really early, and I don’t do really early very well. Kudos, Katie, you’re doing awesome!
These prosciutto egg cups are so easy and so tasty, they are the perfect brunch item for a large crowd! Granted, wrapping the prosciutto in the muffin cups can be a bit time intensive when you’re doing many, but it’s worth it in the end. Here’s what happened…
BEFORE you line the muffin cups with prosciutto, spray each cup with an olive oil spray. This step will save your life in clean up!
Crack one egg into each cup and season with salt and pepper.
Bake at 375 for 15 minutes and done! They will seem really loose and underdone, but just trust that they are done. Wrap that one around your brain!
Use a flexible spatula to help release the prosciutto from the sides of the pan and it should remove itself easily. If you’re on the Whole 30, or not, serve with a side of roasted sweet potatoes. Yummy!!
Here’s what you need to do:
Prosciutto Egg Cups
Equipment
- Muffin Tin
Ingredients
- Olive oil spray
- 1 slice of prosciutto for each cup you need
- 1 egg for each cup lined with prosciutto
- Salt & pepper
Instructions
- Preheat oven to 375 F.
- Spray muffin tin generously with oil.
- Line as many cups as you need with 1 slice of prosciutto for each cup.
- Crack one egg into each cup.
- Season with salt and pepper.
- Bake for 15 minutes.
- Enjoy!!
Notes
Hard Boiled Eggs
With Easter around the corner, I thought I would share how I have made hard boiled eggs for years. When I was a kid, I remember boiling the heck out of eggs, so that we could decorate them for the Easter Bunny. I never liked eating them. They were dry and kind of grey. Yuck! I didn’t realize there was actually a method to hard boiling the perfect egg! At least, back then. I decided that I didn’t like hard boiled eggs, until an ex-boyfriend of mine, well, he wasn’t an ex-boyfriend then, but now….you get the picture…gave me a signed copy of one of Ina Garten’s cookbooks. I remember reading in her tips beneath another recipe, how to properly hard boil an egg! I was curious, tried it, and have been making them this way ever since! Here’s what happened…
Start by bringing the eggs to a boil in cold water. You can boil as many eggs as you need. I used two for this because it was for my breakfast! Put enough water in the pot to cover the eggs. Once the water boils, shut off the element and leave the eggs in the water for 15 minutes. Drain water and cool a few minutes or until you can handle them.
This is the result of rolling the egg around on a hard surface to help release the shell. You will need to tap the shell twice before rolling to get the process started.
You can see from this picture that the shell itself came off in almost one piece.
Ta-dah! No grey-ish yolk! Yay!
Enjoy!
(Source: https://www.barefootcontessa.com/recipes.aspx?RecipeID=322&S=0)
Banana Crumb Muffins
I have been searching for a really good banana bread recipe for years. I thought I had found one, but it still wasn’t great, and was a lot of work with disappointing results. Greasing the pan alone was a pain. I came across this banana muffin recipe from a blog I follow named, The Girl Who Ate Everything, and I don’t think I will make banana bread ever again! These muffins are quick and yummy and so much more rewarding than a big loaf of bread! I have made several recipes from this blogger’s site. She knows what she’s doing! Check her out! www.the-girl-who-ate-everything.com
I didn’t deviate at all from this recipe, except for one minor change, and only because of personal preference. Here’s what happened…
We needed to eat this morning and had no food. I had one egg left, which inspired the making of these muffins!
In the flour, I’ve already incorporated the baking powder, baking soda, and salt. Also not seen in this picture is vanilla, because I’m an airhead and forgot. I have a lot to learn!
This is where I deviated from the original recipe. I prefer to add my dry ingredients into my wet ingredients to avoid lumps. But, I am sure there were no lumps in the original recipe, this is just my personal preference! You can do either method.
Use an ice cream scoop that has a release on it to help make your life so much easier. Or, using a spoon will work as well.
You can fill your muffin cups fairly generously. The original recipe called for 10 muffins. I find I can make 12 with no problem. Just depends how big you want ’em!
Now for the ‘crumb’ part of the recipe!
In this, you want to add 1/3 cup brown sugar, 2 tablespoons of flour, 1/4 teaspoon cinnamon and 1 tablespoon of butter. I tend to be a bit more generous with the butter here. Can’t hurt, right? It’s important your butter be COLD for this.
If you have a tool like this, now would be a good time to use it! Otherwise, a fork will work just fine, or even your hands! You want to achieve a coarse meal, in texture.
Like this.
Now is your chance to get your kids involved…. If I allowed it, my daughter would just take this bowl and eat it as a snack! She’s wild that way.
And this will happen. Guess where that hand ended up? Yup! She was hungry. Can’t blame her. I promise, if I make this for anyone outside of my immediate family…okay, my extended family…I won’t let her eat out of the bowl. Please don’t judge me!
All is done, but you can’t put it in the oven right now, unless you want a horrible, sticky mess to clean up after these babies are out of the oven! If you didn’t have a child helping you with this part, omit this next step.
Brush all that sugar goodness back onto the muffins so it doesn’t stick to your pan!!
Now they’re ready for the oven!! 19 minutes at 375 and you are good to go!!
Mmmmmmm… These are so good. You’ll be happy you made these. I promise.
Here is what you need to do:
Banana Crumb Muffins
1/3 cup melted and cooled butter
3/4 cup granulated sugar
1 tsp vanilla
1 egg
3 ripened bananas, mashed
1 1/2 cups flour
I teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
For the crumble:
1/3 cup brown sugar
2 tablespoons flour
1/4 teaspoon cinnamon
1 tablespoon cold butter
Preheat oven to 375 F. Mix together the melted butter, sugar, egg, bananas, and vanilla in one bowl. Blend flour, baking soda, baking powder, cinnamon, and nutmeg in another bowl. Add flour mixture to banana mixture and mix until all flour is combined. Fill muffin tins with batter. Next, make your crumble and sprinkle over top of your batter. Bake for 19 minutes. Remove from muffin tin as soon as you can and let cool on wired rack.
Enjoy!!
Recent Comments