Prosciutto and Parmesan Egg Cups












Makes 6 cups

12 pieces thinly sliced prosciutto

6 slices tomato

1/3 cup finely grated Parmesan cheese

6 large eggs

Pepper, to taste

1/4 cup finely chopped chives


Place rack in upper third of oven and preheat to 350 degrees.

Line muffin pan with six cupcake liners. Drape two slices prosciutto in each cup over liner, ensuring there are no holes for egg to sneak through.

Place one tomato slice in each cup. Sprinkle 1 tablespoon Parmesan atop each tomato. Crack one egg into each cup. Sprinkle each with pepper, to taste.

Bake 14-16 minutes, or until eggs are cooked as desired. Top with chives.

Cool 5 minutes before serving warm.

Recipe courtesy American Egg Board and "Joy the Baker"