Prosciutto and Egg Cups with Sautéed Spinach and Mushrooms

• 60 g prosciutto⇄

1. 1.Preheat the oven to 190°C.
2. 2.Line four cups of a muffin tin with prosciutto slices, ensuring the bottom and sides are fully covered to form a cup shape.

💡 Overlap the prosciutto slightly to prevent gaps where the egg might leak through.

• 200 g mushrooms⇄
• 200 g spinach⇄
• 2 cloves garlic⇄

1. 1.While the oven preheats, slice the mushrooms thinly and roughly chop the spinach.
2. 2.Mince the garlic cloves finely.

💡 Keep ingredients near the stove for quick access once sautéing begins.

• 3 units large eggs⇄
• 15 g parmesan cheese⇄
• 1 g black pepper⇄

1. 1.Crack one egg into each prosciutto-lined muffin cup.
2. 2.Sprinkle grated parmesan cheese evenly over the eggs, followed by a pinch of black pepper on each.

💡 If an egg overflows, use a spoon to adjust the prosciutto to contain it better.

1. 1.Place the muffin tin in the preheated oven at 190°C.
2. 2.Bake for 12-15 minutes, or until the egg whites are fully set and the edges of the prosciutto are slightly crispy.

💡 Check at the 12-minute mark to avoid overcooking the yolks if you prefer them runny.

• 1 tbsp olive oil⇄

1. 1.Heat olive oil in a large skillet over medium heat.
2. 2.Add minced garlic and sauté for 1 minute until fragrant, ensuring it doesn’t burn.

💡 Keep the heat moderate to prevent the garlic from turning bitter.

1. 1.Add sliced mushrooms to the skillet.
2. 2.Sauté for 5-7 minutes over medium heat, stirring occasionally, until they release their moisture and turn golden brown.

💡 Avoid overcrowding the pan to ensure even browning; cook in batches if needed.

1. 1.Stir in the chopped spinach and cook for 1-2 minutes over medium heat, until just wilted and bright green.
2. 2.Season lightly with a pinch of salt if desired.

💡 Don’t overcook the spinach; it should retain some texture and vibrant color.

• 5 g fresh basil⇄

1. 1.Remove the muffin tin from the oven.
2. 2.Let the egg cups cool for 1 minute, then carefully lift them out with a spoon.
3. 3.Garnish each with chopped fresh basil.

💡 Use a silicone muffin tin or liners for easier removal if the prosciutto sticks.