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Prosciutto Pesto Egg Cups (Thanks to corvidophile!)

Last December, corvidophile posted a recipe for Prosciutto Pesto Egg Cups. It looked incredibly simple to make and it yielded a cute little cup made of prosciutto that cradled an egg, cheese, and pesto. I love recipes that give me a good picture in the end and both my boyfriend and I love all the ingredients so this shot to the top of the list of recipes I wanted to try. WE LOVED IT. We made it 4 times in the space of 9 days, playing with variations on the fillings and also baking them in a ramekin, as suggested by Mark Bittman. Sadly, I didn't write down notes on my computer. There's probably a scrap of paper somewhere with notes that I'll find next week but in the meantime, I'll post this now since I've been meaning to do so for months now.



small image of Prosciutto Pesto Egg Cup held in hand




The instructions from corvidophile are simple:

  1. Preheat oven to 400°F
  2. Spray a cupcake/muffin tin with cooking oil
  3. Fold long strips of prosciutto into a cup
  4. Layer in some caraway havarti (or cheese of choice)
  5. Add a generous dollop of pesto
  6. Gently crack an egg in the cup
  7. Add salt and pepper.
  8. Cook for approximately 10 minutes or until done



3 photos in a row. First photo of ingredients in muffin tin, ready to go in the oven. Second photo is fresh out of the oven. Third photo shows it cut open so you can see how done the yolk is


I think the only variation we made for the first run was to add torn spinach and used whatever cheese we had in the house. We kept thinking that the egg whites looked runny so we cooked it for closer to 20 minutes. The yolk still wasn't as done as I prefer it. My boyfriend would've liked runny yolks but he wanted his egg whites to be set so he left his in the oven too. Verdict? Delicious. And we were going to make this again. (and again and again)


Here's the bigger image of the egg cup held in hand
See? Isn't it so cute? You can even make it a finger food!



Two prosciutto pesto egg cups on a plate
But you'll probably want to serve it up on a plate and eat it with a knife and fork like a civilized grown-up.


Trying to see if we could find different temperatures and cooking times that might yield a solid egg white and runny yolk, we turned to the web for other recipes. We never did manage to get solid whites and runny yolks, but we did find two other recipes that gave us more ideas for playing with the recipe. The Culinary Chase suggested caramelizing some onions to add (I liked this addition a lot) and Mark Bittman had you bake the eggs in ramekins.


Three images of the ingredients in ramekins, getting ready to go in oven


Above, we've added a slice of prosciutto on the bottom, some caramelized onions and sauteed spinach, cheese, and then the pesto and egg. Below, my boyfriend is carefully sprinkling the cups with salt and pepper. Know why I love this photo? Because he hates cooking and yet he wanted to customize his egg cup (bleu cheese, lots and lots of pesto) and so he was in the kitchen too, fussing over his egg cups.


Sprinkling some salt and pepper over the ramekins before putting into oven


While I liked the ramekins for the ease in preparation (since you didn't need to make sure the prosciutto formed a cup), I missed the cute little presentation cups at the end. I tried to pry them out of their ramekins and while they will come out, it's not at all as cute. A bit scraggly and unappetizing that way. See what I mean?


Shows the egg cups pried out of their ramekins (not very pretty)


But they look great in their ramekins. One of these days we're going to serve these for dinner guests. This recipe is quite adaptable.

  1. Preheat the oven to 400F
  2. Throw whatever ingredients you like into the ramekin. We like prosciutto, caramelized onions, cheese, pesto, and egg with salt and pepper.
  3. Bake for 15 to 20 minutes to your desired level of doneness.

If you don't have prosciutto, you could throw in cooked bacon or ham. I imagine any vegetable you'd use in an omelette could work here if you pre-cook the vegetables. For cheeses, we've tried bleu cheese, shredded Irish cheddar cheese, gouda, and some other cheeses I've forgotten now. All have worked well.


Baked Prosciutto Pesto Egg Cups still in their ramekins (better presentation)


And just for kicks, here's one more shot of the cute little Prosciutto Pesto Egg Cups. Can you tell that I love this dish?


One more shot of the prosciutto pesto egg cups on a plate.



Thread in Cooking: http://community.livejournal.com/cooking/7755143.html
Post from Corvidophile: http://community.livejournal.com/cooking/7142125.html
Mark Bittman Article: http://www.nytimes.com/2007/12/26/dining/26mini.html?_r=1
Mark Bittman Recipe: http://www.nytimes.com/2007/12/26/dining/261mrex.html

Post from The Culinary Chase:
http://theculinarychase.blogspot.com/2006/09/eggs-in-prosciutto-baskets.html


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I was thinking about you yesterday! Thinking it had been a while since I had seen you on here.

yes...things have been busy and my interests had wandered away from LJ. But I do come back :)

I like prosciutto in ANYTHING though I am just beginning to learn how to pronouce it!

I had heard the word before I saw it spelled so for me, the tricky part was keeping the spelling straight in my head. Prosciutto is like bacon; it makes everything taste better :)

Genius!!!


I was able to defer Boston to 2010. I will meet you then!

Yay! I look forward to meeting you then!

I'm writing this one down RIGHT NOW although I'll use Spain's wonderful jamón serrano instead of salty prosciutto. Nice to see you here!

hi! yes I've been absent. I've never had jamón serrano but will definitely try it if I see it.

Mm, a combination I've started using a lot for scrambled eggs is the eggs with ginger and lemon juice/zest, spinach, and mild cheddar cheese. That would probably be nicely adaptable to this.

Yeah...I bet that would be easy to throw together in this. Ginger, eh? That seems like such a strong taste to me. Wouldn't it overpower the mild cheddar cheese?

I must try this in the near future!

hey...good to see your username again. It's simple and can be customized to accommodate various picky eaters. I even recommended this recipe to my sister.

I think I'm going to make these very soon!

Thanks!

I hope you like them :)

Wow, this looks so good. I've been meaning to try a similar recipe for a while, my friend akemi42 recommended making several ahead of time and then having them ready in the refrigerator for the mornings I am in a rush to get out the door. One suggestion I've read is brushing softened butter onto the sides and bottom of the ramekins; I know your recipe uses olive oil, but I wonder if butter would perform any differently. I must buy more ramekins...

Oh...I've never thought to keep leftover eggs. Do you reheat them in the morning? Greasing with butter would work too. The only reason I used olive oil was I was too impatient to wait for the butter to soften (we keep ours in the fridge)

Delicious, simple and adaptable - I love it!

It is! I was surprised by how much I liked these.

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