Prosciutto, Egg And Brioche Cups – a delicious recipe with chives, tarragon, eggs, butter, salt, Freshly cracked pink. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 400u00b0F. Spray a 12 cup muffin pan with no stick cooking spray. Wrap a slice of prosciutto around the inside of each muffin cup to form the sides. Using a 2 inch round cookie cutter, cut 12 rounds of brioche and place into the bottom of each muffin cup. Sprinkle the chives and tarragon on the brioche. Crack an egg into each cup.
2
Bake for 12 mins until the egg white is cooked and the yolk is still soft.
3
Meanwhile, melt the butter in a skillet on medium heat. Remove the brioche cups from the muffin pan and place into the skillet for 3-4 mins to crisp the bottoms. Place brioche cups on serving plates. Sprinkle with sea salt flakes and pink peppercorns.
788
kcal
Calories
71
g
Fat
4
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 slices prosciutto, 1 loaf brioche, cut into 6 pieces, 1 tbsp finely chopped chives, 1 tsp finely chopped tarragon, and more.
Yes, Prosciutto, Egg And Brioche Cups falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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