Prosciutto Egg Cups & Wild Mushrooms
An entire meal that was invented for people who like to sleep in on a weekend. A meal that says “Sure! Go ahead and have a few cocktails with your eggs and bacon!”. The one meal where you won’t be considered an alcoholic for boozing it up before noon. So what’s not to love about brunch?
It’s so liberating to turn off our alarm clock on a Friday night before we go to sleep. And it’s even more liberating not to follow some type of itinerary for our weekend. There are mornings where we spend 3 hours playing Frogger on our iPhones entirely oblivious of the beautiful Saturday outside our window. Sometimes we have big plans to go to the flea market, visit the penguins in Central Park Zoo or spend a day just strolling through the city taking pictures.
There’s only one item on our agenda that actually makes the cut weekend after weekend. Whether it’s at home or one of the thousands of restaurants in the city, we ALWAYS have brunch. What is it about this meal that people find so enticing that it becomes a weekend ritual? For us, it’s probably because it’s symbolic of time concept. Or lack thereof. Who cares what time you wake up? It’s your weekend and you can eat breakfast or lunch whenever you gosh darn feel like it.
What a perfect way to kick off your weekend with these fancy schmancy looking proscuitto cups? And if you’re hosting a brunch with a few other friends, these are so quick and easy to make. You won’t waste all your time in the kitchen while your guests guzzle down their bloody marys.
| 6 | eggs |
| 6 | slices of prosciutto |
| 2 | cups chopped wild mushrooms (I used portobello, shiitake & white beech) |
| 2 | tsp minced fresh parsley |
| salt & pepper |
- Preheat oven to 350 degrees. Saute mushrooms for 5 minutes, or until soft and tender. Remove from heat and set aside. Next, lightly grease the inside mold of a muffin pan. Line each mold with one slice of proscuitto to create a cup. Take a few extra pieces of torn proscuitto to make sure that the bottom of the molds are lined.
- Scoop the mushrooms into the mold and gently pat down to make room for the eggs. Reserve some of the mushrooms for garnish. Next, crack one egg on top of each cup. Sprinkle with a little salt and pepper. Bake in the oven for approximately 10 minutes or just until the egg whites are set. Remove from the oven and use a spoon to scoop out each proscuitto cup and place on individual plates. Garnish with reserved mushrooms and parsley. Serve with a side of friseé salad with a white wine vinaigrette.
December 10th, 2009 at 12:46
looks amazing. Brunch might just be the best meal ever. When i saw the picture, i figured it was super complicated, but it doesn’t look too bad!
December 10th, 2009 at 12:54
@Evan: Since you’re in a carnivore/vegetarian relationship, you can make this for your fiancée and you can have the pain perdu! The proscuitto egg cups are super easy to make but so fancy looking. It’s actually easier to make than the pain perdu!
December 10th, 2009 at 13:24
That’s so creative. Beautiful presentation. You made it sound so easy. I love it.
December 10th, 2009 at 18:23
@Mary: Thank you! It’s so easy to make, trust me! It’s easier to make than pancakes!
December 11th, 2009 at 00:46
yum Dhale! i’m a big breakfast-food-during-anytime-of-the-day fan!
December 11th, 2009 at 08:56
I love brunch and this is a perfect one. Lovely pictures
December 11th, 2009 at 10:00
@Theresa: You definitely should give these a try. They’re really yummy
. Thanks for visiting! You win the award for my first HS friend to leave a comment 
December 11th, 2009 at 10:00
@Ben: Thanks Ben! Brunch is my favorite meal EVER!
December 15th, 2009 at 04:35
Dhale,
Love this recipe! So often, in America, grabbing a quick bite means loading up on sugar- ick. This sounds so much better!
December 15th, 2009 at 09:25
@Amber: I do love a nice sugar rush in the morning but I’m an even bigger fan of meatier items. Most people think this dish looks too fancy and intimidating but it is surprisingly easy to make!
So glad you stopped by, Amber!
December 15th, 2009 at 13:51
Hello,
We bumped into your blog and we really liked it – great recipes YUM YUM.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.
To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”
Best regards,
Vincent
petitchef.com
December 27th, 2009 at 12:51
This weekend we had the privilege of having my sister prepare this seemingly fancy recipe paired with the pain perdu for our post-Christmas Day brunch and mimosas. It was sooooo deeeelicious! This is definitely a 5-star, MUST-TRY, MUST-TASTE meal. You don’t know what you’re missing, people!
December 28th, 2009 at 08:44
@Ate: Glad you guys enjoyed the brunch. Pierre is wondering why the sous chef is never given any credit?!?! LOL! So let this be known to the rest of the world that my sous chef is the most talented and dedicated one EVER
Now it’s your turn to try these recipes for us next time we visit!
December 29th, 2009 at 21:21
That’s right. Job especially well done with the salad dressing. Merci, sous chef Pierre-Emmanuel!
March 8th, 2010 at 01:41
At first I thought you just misspelled the word in the title, but then I see that you spell it the same way throughout the whole page. The correct spelling is “prosciutto” — the i goes before the u. Also, the mushroom names are spelled “shiitake” and “portobello” (sometimes “portabella” but not portabello).
I like your blog. It’s very interesting. I see a couple of recipes that look delish and I’ll probably try. The spelling correction is my way of trying to help. But if it offends you, just ignore or delete my comment.
March 11th, 2010 at 03:10
@MJ: I’m always open to constructive criticism and so glad you spotted those errors! Now I know
Thanks so much and hope you’ll get a chance to try out one of my recipes!