These are a great breakfast or brunch item! Perfect for a large group or just you since you make them individually in a muffin tin! I recommend making two per person.
6 slices prosciutto
6 large eggs
2 TB chopped tomatoes (or 2 cherry tomato halves per cup)
2 TB shredded cheese mozzarella or feta cheese crumbles
2 -3 TB arugula chopped
Salt and Pepper
Preheat the oven to 425˚F.
First, spray your muffin tin with non-stick cooking spray. Then place one slice of prosciutto in each cup, covering the sides and bottom.
Then place the chopped arugula (you could also substitute basil or spinach) in the bottom of each cup and crack an egg over the top . Sprinkle the cheese and tomatoes. Lastly season with salt and pepper. Not too much salt because the prosciutto is salty already.
Bake 10 minutes for runny eggs, 13 minutes for soft yolked eggs (this is how long I prefer) and 15 minutes for almost cooked through egg.
Remove from the oven and take them out of the pan immediately so they do not continue to cook. I use a small offset spatula.
Plate them like so: