Name: Prosciutto, egg and brioche cups
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Ingredients: olive oil spray; 12 slices prosciutto; 1 brioche loaf, cut into 6; 1 tablespoon finely chopped chives; 1 teaspoon finely chopped tarragon; 12 eggs; 25 gram butter; pink sea salt flakes; freshly cracked pink peppercorns

Prosciutto, egg and brioche cups

These delicious savoury breakfast cups involve minimal effort but are worthy of any weekend brunch. Delicate proscuitto is wrapped around a perfectly cooked runny egg, sitting atop sweet, fluffy brioche and baked to perfection.

Makes 12 Item

Prep

10M

Cook

17M

Total

27M

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Ingredients

olive oil spray

12 slices prosciutto

1 brioche loaf, cut into 6

1 tablespoon finely chopped chives

1 teaspoon finely chopped tarragon

12 eggs

25 gram butter

pink sea salt flakes

freshly cracked pink peppercorns

Method

1.Preheat oven to 200°C (180°C fan-forced). Spray a 12 x 1/2 cup capacity muffin tray with olive oil.

2.Horizontally fold a slice of prosciutto and wrap around the inside of a muffin hole to form the sides, repeat with remaining prosciutto. Using a 5.5cm cutter, cut 12 rounds of brioche and place into the bases of the muffin tray.

3.Sprinkle the chives and tarragon over the brioche and crack an egg into each hole. Bake in the oven 12 minutes, until the egg white is cooked, but the yolk is still soft. Remove from oven.

4.Meanwhile, melt the butter in a large frying pan over medium heat. Remove the cups from the muffin tin and place into the frying pan for 3-4 minutes to crisp the bases.

5.Remove from the frying pan, sprinkle with sea salt flakes and pink peppercorns. Serve warm or at room temperature.

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Ingredients

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