Mushroom Egg Cups with Prosciutto and Parsley Recipe
Introduction
Mushroom Egg Cups with Prosciutto and Parsley are a simple yet elegant breakfast or brunch option. Combining earthy Portobello mushrooms with savory prosciutto and fresh eggs, this dish is full of flavor and easy to prepare. It makes a delightful, protein-packed start to your day.
Ingredients
- 4 Portobello mushrooms
- 4 slices prosciutto
- 4 medium eggs
- A pinch of black pepper
- Fresh parsley, chopped
- Olive oil (for brushing)
Instructions
- Step 1: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the egg cups.
- Step 2: Remove the stems from the Portobello mushrooms and carefully scrape out the gills with a spoon to create space for the filling.
- Step 3: Lightly brush the outsides of the mushrooms with olive oil to help them roast nicely and enhance their flavor.
- Step 4: Place the mushrooms on a baking dish, then line each mushroom cavity with a slice of prosciutto.
- Step 5: Crack one medium egg into each prosciutto-lined mushroom, then sprinkle with a pinch of black pepper and chopped fresh parsley.
- Step 6: Bake in the preheated oven for 25-30 minutes, or until the egg whites are fully set and the yolks reach your preferred doneness.
Tips & Variations
- For extra flavor, sprinkle a little grated Parmesan cheese over the eggs before baking.
- Use baby spinach or kale under the prosciutto for a green twist.
- If you prefer runnier yolks, start checking the eggs at 20 minutes.
- Swap prosciutto with cooked bacon or ham for a different taste.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven at low temperature to avoid overcooking the eggs. These egg cups are best enjoyed fresh for optimal texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms for this recipe?
Yes, you can use large button mushrooms or cremini mushrooms, but Portobellos work best because of their size and sturdy structure.
How do I know when the eggs are done?
The eggs are done when the whites are fully set and no longer runny. The yolks can be cooked to your preference; bake longer for firm yolks or less time for softer ones.
PrintMushroom Egg Cups with Prosciutto and Parsley Recipe
Delicious and savory Mushroom Egg Cups with Prosciutto and Parsley, baked to perfection. This recipe combines the earthiness of portobello mushrooms with salty prosciutto and creamy baked eggs, enhanced by a touch of fresh parsley and black pepper, making it a perfect low-carb breakfast or brunch option.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Ingredients
Mushrooms and Meat
- 4 Portobello mushrooms
- 4 slices prosciutto
Eggs and Seasoning
- 4 medium eggs
- a pinch of black pepper
- fresh parsley, chopped (about 1 tablespoon)
Other
- olive oil (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the egg cups.
- Prepare Mushrooms: Remove the stems from the Portobello mushrooms and use a spoon to carefully scrape out the gills to create space for the egg filling.
- Oil Mushrooms: Lightly brush the outsides of the mushrooms with olive oil using a silicone brush. This will help the mushrooms roast beautifully and add extra flavor.
- Assemble Cups: Place the mushrooms on a baking dish and line each mushroom cavity with a slice of prosciutto, making sure to cover the inside well.
- Add Eggs and Season: Crack one medium egg into each prosciutto-lined mushroom. Then sprinkle each with a pinch of black pepper and some freshly chopped parsley for freshness.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the egg whites are fully cooked and the yolks have reached your preferred level of doneness.
Notes
- You can adjust the baking time slightly depending on how runny or firm you like your egg yolks.
- Using fresh parsley adds brightness, but you can substitute with chives or basil if preferred.
- To make this recipe vegetarian, omit the prosciutto or replace it with a plant-based alternative.
- Make sure to gently remove the mushroom gills to avoid breaking the mushroom caps.
- Brush the mushrooms well with olive oil to prevent them from drying out during baking.
Keywords: Mushroom Egg Cups, Prosciutto, Baked Eggs, Low Carb Breakfast, Portobello Mushrooms, Easy Brunch Recipe, Healthy Breakfast
