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Baked Eggs in Prosciutto-Hash Brown Cups

March/April 2014

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Wow your brunch guests with this adorable muffin-tin recipe of baked eggs in a “nest” of prosciutto and hash browns. Make sure you really wring out as much liquid as you can from the potatoes before you bake them—it will prevent the cups from sticking in the muffin tin.


Makes: 6 servings

Serving Size: 2 egg cups

Active Time:

Total Time:

Ingredients

  • Canola or olive oil cooking spray
  • 6 cups frozen shredded hash browns, fully thawed
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried
  • 1/2 teaspoon piment d'Espelette (see Tips), or hot paprika
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 6 thin slices prosciutto (about 3 ounces), halved crosswise
  • 12 large eggs, at room temperature (see Tips)
  • 3 tablespoons chopped fresh chives

Preparation

  1. Preheat oven to 375°F. Generously coat a 12-cup nonstick muffin tin with cooking spray.
  2. Put hash browns in a clean kitchen towel; working over the sink, squeeze and wring the towel to remove as much liquid from the hash browns as possible. Transfer to a large bowl; stir in oil, rosemary, piment d’Espelette (or paprika), pepper and salt until combined. Divide the mixture among the muffin cups (about 1/3 cup each), then press into the bottom and up the sides of each cup to form a “nest.” (There should be a solid layer in the bottom of the cup, but it’s OK if the hash browns don’t go completely up the sides.) Generously coat the hash browns with cooking spray.
  3. Bake the hash brown nests until golden brown on the bottom and edges, about 30 minutes.
  4. Lay 1 piece of prosciutto into each hash brown nest, letting it overhang the edges. One at a time, crack an egg into a small bowl and slip it into a nest. (It’s OK if some of the egg white spills over.)
  5. Bake, rotating the pan front to back halfway through, until the eggs are cooked to desired doneness, 10 to 15 minutes for medium set or 15 to 18 minutes for hard set. Let cool in the pan for 5 minutes. Run a butter knife around the edges of each nest a few times to loosen completely, then use the knife to lift them out of the tin. Serve sprinkled with chives.

Tips & Notes

  • Piment d’Espelette is a sweet, mildly spicy pepper, from the French side of the Basque region, ground into powder. Look for it in well-stocked supermarkets, gourmet markets or in the bulk-spice section in natural-foods stores. Regular or hot paprika can be used as a substitute.
  • To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Nutrition

Per serving: 317 calories; 19 g fat (5 g sat, 10 g mono); 383 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 0 g total sugars; 19 g protein; 1 g fiber; 639 mg sodium; 399 mg potassium.

Nutrition Bonus: Iron (16% daily value), Vitamin B12 (15% dv)

Carbohydrate Servings: 1

Exchanges: 1 starch, 1/2 lean meat, 2 medium-fat meat, 1 1/2 fat



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Recipe Categories

Main Ingredient
Pork
Eggs
Preparation/ Technique
Bake
Meal/Course
Breakfast
Brunch
Dinner

Holiday
Easter
Type of Dish
Main dish, meat
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
45 minutes or less
Publication
March/April 2014

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