Pretty Prosciutto and Spinach Egg Cups

A simple, elegant breakfast or brunch dish with just three core ingredients and very little clean up. Hold off adding salt until you've taken your first bite. Prosciutto is quite salty as it is, so your eggs may be sufficiently seasoned on their own.
Servings 3 to 6 servings


  • Butter or olive oil for greasing the pan
  • 6 thin slices prosciutto
  • 1 cup baby spinach or baby kale
  • 6 eggs, such as Safest Choice
  • Freshly ground black pepper
  • 1 tablespoon finely chopped fresh chives (optional)
  • Salt to taste (if needed)


  1. Preheat oven to 350 degrees. Generously grease a 6-cup muffin tin with butter or olive oil.
  2. Line each muffin cup with a slice of prosciutto, doing your best to cover the surface of the cup with the prosciutto so that it forms a little vessel to crack the egg into. Lay the spinach or kale leaves over the prosciutto.
  3. Crack an egg into each muffin cup and sprinkle the top with a crack of black pepper.
  4. Bake until the white is set but the yolk still runny, about 18 minutes, keeping in mind it will continue to cook a bit after it's out of the oven.
  5. Remove from oven and top each egg with a pinch of the optional chives. Let cool for 1 minute so the egg sets up enough to remove from the muffin tin.
  6. Use a narrow spatula or butter knife to carefully wedge each egg out of its muffin cup. Set on a plate and serve immediately. Taste and add salt if needed.