Prosciutto Egg Cups

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

5 mins

Cook time

12 mins

Total time

17 mins

Ingredients

12 medium eggs (552 g)
12 pieces prosciutto - thinly sliced (180 g)
2 tbsp fresh tarragon - chopped (6 g)
½ tsp salt (2 g)
1 tsp black pepper (5 g)

Directions

Preheat oven to 375°F (190°C).
Line a mini muffin pan cup with a piece of thinly sliced prosciutto for a total of 12.
Carefully crack a medium egg into each prosciutto cup (holding back some of the egg white- don't over fill cup). Top with chopped tarragon, salt and pepper.
Bake in preheated oven for 12 minutes, for a medium cooked egg.
Remove from oven and top with additional fresh tarragon. Serve immediately.

Yields 12 portions

Tips & Variations

For soft yolks cook eggs for 10 minutes.
For hard yolks cook eggs for 14 minutes.