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||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.