Ease of Preparation: Medium
Yield: 8 egg cups
Ingredients:
- 16 slices prosciutto
- 2 tablespoons (30 ml) olive oil, plus more for greasing muffin tins
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 red onion, diced
- 1 garlic clove, minced
- 4 eggs
- ¼ cup (60 ml) whole milk
- ½ teaspoon (2.5 ml) pepper
- 1 cup (240 ml) shredded Gouda
- ¼ cup (60 ml) chopped fresh chives, for garnish
Method:
Preheat oven to 350 F (175 C). Thoroughly grease 8 cups in a muffin tin.
Place two slices of prosciutto, overlapping, into each cup. Press down and around the sides so that the prosciutto completely lines the cup with some coming above the edge. Bake for 8 minutes.
Let cool at room temperature.
In the meantime, in a small pan, heat olive oil over medium heat, then add red pepper, green pepper, and red onion and sauté until soft.
Add garlic and cook for 1 minute. Remove from heat and set aside.
In a bowl, whisk together eggs, milk, and pepper. Stir in ¾ of the shredded Gouda, then stir in the sautéed vegetables.
Using a small ladle, divide the egg mixture evenly into the 8 cups, making sure each cup gets an equal amount of the sautéed vegetables and cheese.
Top each cup with some of the remaining Gouda, then bake for 8-10 minutes, or until the eggs are set.
Serve hot, garnished with chopped chives.