Baked Eggs in Prosciutto-Hash Brown Cups

Name: Baked Eggs in Prosciutto-Hash Brown Cups
Total time: 1 h 30 min
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; ½ teaspoon freshly ground pepper; ¼ teaspoon salt; 6 thin slices prosciutto (about 3 ounces), halved crosswise; 12 large eggs, at room temperature (see Tips); 3 tablespoons chopped fresh chives

5 Ratings
5 Reviews

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.

Hilary Meyer

Source: EatingWell Magazine, March/April 2014

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Read the full recipe after the video.

Recipe Summary

total:

1 hr 30 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Preheat oven to 375 degrees F. Generously coat a 12-cup nonstick muffin tin with cooking spray.

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Step 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.
Step 3
Bake the hash brown nests until golden brown on the bottom and edges, about 30 minutes.
Step 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.)
Step 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

Equipment: Nonstick muffin tin with 12 (1/2-cup) cups

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 Facts

Serving Size:

2 egg cups

Per Serving:

331 calories; protein 18.5g; carbohydrates 17.6g; dietary fiber 1.4g; sugars 0.4g; fat 20.8g; saturated fat 4.9g; cholesterol 383.1mg; vitamin a iu 704.2IU; vitamin c 8.1mg; folate 52.3mcg; calcium 67.8mg; iron 2.9mg; magnesium 23mg; potassium 399.3mg; sodium 639.7mg; thiamin 0.1mg.

Exchanges:

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

5 Ratings

5 star values: 0
4 star values: 4
3 star values: 1
2 star values: 0
1 star values: 0

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Diane59

07/21/2014

Tasty Loved this recipe. Easy and delicious. I would make this for a brunch with my friends or at home with my family. My only suggestion is that you make sure the hash browns are crisp. I will definitely make this again. Pros: Easy and Delicious Cons: None that I found

EatingWell User

07/08/2014

Tasty but horrible clean-up This was a very tasty dish. The seasonings in the hashbrowns and the prosciutto really made the dish. However, even with dry potatoes and liberal oiling of the pan, the cups did not come out cleanly and the pan was very difficult to clean. If I try this again I will use a glass 9x13, layer the seasoned hashbrowns, bake, layer the prosciutto, crisp, use a large spoon to make indentations ('cups'), top with eggs, bake, cut into squares and serve. Pros: tasty Cons: time-consuming, difficult clean up

sjeter77

07/06/2014

Perfect! Loved it!! Tasty and did not change a thing. Must make sure you cook the hashbrowns till brown or they will stick when cooking with eggs. Pros: Came out of the oven looking beautiful Cons: Make sure you cook the hashbrown long enough to not stick

ejoslin@conncoll.edu

03/17/2014

Yum!Just made these yesterday for brunch and they were great! Perfect little breakfast nugget. The only bummer was that they stuck to the pan and didn't come out cleanly but I imagine this was because I didn't get all of the water out of the hash browns before sticking them in. Pros: Easy, tasty, cute, presentable Cons: Sticky

EatingWell Member

03/17/2014

Yum! Just made these yesterday for brunch and they were great! Perfect little breakfast nugget. The only bummer was that they stuck to the pan and didn't come out cleanly but I imagine this was because I didn't get all of the water out of the hash browns before sticking them in. Pros: Easy, tasty, cute, presentable Cons: Sticky

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Baked Eggs in Prosciutto-Hash Brown Cups

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (5)

All Reviews for Baked Eggs in Prosciutto-Hash Brown Cups

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Baked Eggs in Prosciutto-Hash Brown Cups

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (5)

All Reviews for Baked Eggs in Prosciutto-Hash Brown Cups