Italian Egg Muffins
AKA “Eggies in a Meat bed.”
Full Recipe Video:
Servings: 4-5
Ingredients:
One dozen eggs (12)
1/4 lb. capicola, sliced thin
1/4 lb. Prosciutto di Parma, sliced thin
Pam cooking spray
Peccorino Romano cheese, grated (Locatelli is the best)
Salt & Pepper to taste
Optional: spicy chili sauce for garnish
Preheat oven to 400.
Spray a non-stick muffin tin with Pam. Line each muffin cup with capicola and prosciutto slices, making sure the sides and bottom of the cup are completely lined.
Once each cup is lined, gently crack an egg in each cup making sure not to break the yolk. Season each egg with a dash of salt & pepper and a sprinkle of peccorino cheese.
Place muffin pan in oven on middle rack and bake for 9 minutes for a runny yolk. If you would like the yolk less runny cook for an additional 2 minutes.
Upon taking the eggs out of the oven let them sit for 1-2 minutes allowing the cappicolla and prosciutto to crisp up. Garnish each egg muffin with a tsp. of chili sauce if desired.
To serve, use tablespoon to gently pull egg cups out of the muffin tin. Place on a plate and serve.
Notes:
GoodCooking Favorite Chili Sauces:
Trader Joe’s Italian Spicy Bomba Sauce
