Prosciutto Egg Cups & Wild Mushrooms

Proscuitto Egg Cup w/ 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.

DUMBO Flea MarketDUMBO Flea Market

Bike In Central Park

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.

Proscuitto Egg Cup & Wild MushroomsWild Mushrooms

6 eggs
6 slices of prosciutto
2 cups chopped wild mushrooms (I used portobello, shiitake & white beech)
2 tsp minced fresh parsley
salt & pepper
  1. 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.
  2. 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.

16 Responses to “Prosciutto Egg Cups & Wild Mushrooms”

  • Evan Says:

    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!

  • Dhale Says:

    @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!

  • MaryMoh Says:

    That’s so creative. Beautiful presentation. You made it sound so easy. I love it.

  • Dhale Says:

    @Mary: Thank you! It’s so easy to make, trust me! It’s easier to make than pancakes!

  • theresa c Says:

    yum Dhale! i’m a big breakfast-food-during-anytime-of-the-day fan! :)

  • Ben Says:

    I love brunch and this is a perfect one. Lovely pictures :)

  • Dhale Says:

    @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 :)

  • Dhale Says:

    @Ben: Thanks Ben! Brunch is my favorite meal EVER!

  • Amber @ Native Food and Wine Says:


    Love this recipe! So often, in America, grabbing a quick bite means loading up on sugar- ick. This sounds so much better!

  • Dhale Says:

    @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!

  • vincent Says:


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  • Ate Says:

    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!

  • Dhale Says:

    @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!

  • Ate Says:

    That’s right. Job especially well done with the salad dressing. Merci, sous chef Pierre-Emmanuel!

  • MJ Says:

    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.

  • Dhale @ Culinary Musings Says:

    @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!

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