Brunch Just Got Healthier With This Prosciutto-Wrapped Egg Cup Recipe

San Francisco is my favourite city to be a tourist. On my last visit, I popped into a wee hole in the wall with a sandwich board outside advertising “bacon-wrapped eggs.” Even next to the magnificent California sights, the B-word always excites. Apparently, I’m not the only one: When I placed my order, my server told me I got the last one. A nearby diner groaned in disappointment. I turned around to look at him. His needy eyes pleaded with me. I quickly turned away. Inspired by my moral fail, my version combines candy-like onions, sweet pear, tangy goat cheese, and dainty strips of flavourful prosciutto.

For more of Abbey’s brunch recipes, check out her Cauli-Couscous or Buttery Avocado and Cucumber Salad.

Photo Credit: Kyla Zanardi

Servings

6servings

Servings

6servings

• Course Breakfast, Brunch
• Cuisine Breakfast, Eggs

Ingredients

• 1 tsp extra virgin olive oil
• 1 tsp unsalted butter
• 1/2 small vidalia onion finely diced
• 1 tsp balsamic vinegar
• 1 tsp fresh thyme leaves minced
• sea salt and cracked black pepper
• extra virgin olive oil in an oil atomizer
• 12 prosciutto very thin slices
• 1/3 cup red pear finely diced
• 6 large eggs
• sea salt and cracked black pepper
• 1 oz goat cheese cumbled (about 1/4 cup/60 mL)
• fresh thyme leaves for garnish (optional)

Servings: servings

Units:MetricUS Imperial

Ingredients 1 tsp extra virgin olive oil 1 tsp unsalted butter 1/2 small vidalia onion finely diced 1 tsp balsamic vinegar 1 tsp fresh thyme leaves minced sea salt and cracked black pepper extra virgin olive oil in an oil atomizer 12 prosciutto very thin slices 1/3 cup red pear finely diced 6 large eggs sea salt and cracked black pepper 1 oz goat cheese cumbled (about 1/4 cup/60 mL) fresh thyme leaves for garnish (optional) Servings: servings Units:MetricUS Imperial

Course Breakfast, Brunch Cuisine Breakfast, Eggs

Instructions

1. In a large nonstick skillet, heat the olive oil and butter over medium-low heat. Add the onions and stir to coat them in the oil and butter. Stirring every 5 minutes, cook the onions until they reach a caramelized, amber colour, 45 to 60 minutes. Stir in the balsamic vinegar and thyme and season with salt and pepper. Remove from the heat.
2. Preheat the oven to 375°F (190°C). Coat 6 muffin cups with olive oil from the oil atomizer.
3. Lay a slice of prosciutto in a muffin cup, then cover with another slice going in the other direction, so you have 2 criss-crossed slices that cover all the sides. Allow the prosciutto to peek out about ½ inch (1 cm) above the muffin cup, but if it’s longer, tuck the ends into the cup. Repeat with the remaining prosciutto.
4. Divide half of the pear and half of the caramelized onions among the cups. Carefully break an egg into each cup and season with a pinch each of salt and pepper.
5. Top with the rest of the pear and onions as well as a few pieces of goat cheese.
6. Bake for 20 to 25 minutes, or until the egg whites are opaque and the prosciutto is crispy. Garnish with thyme leaves (if using).

Recipe Notes

Excerpted from The Mindful Glow Cookbook by Abbey Sharp. Copyright © 2018 by Abbey Sharp. Photography by Kyla Zanardi. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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