Prosciutto and Egg Cups with Sautéed Spinach and Mushrooms

Instructions

1. 1Preheat the oven to 190°C. Line four cups of a muffin tin with prosciutto slices, ensuring the bottom and sides are fully covered to form a cup shape.
2. 2While the oven preheats, slice the mushrooms thinly and roughly chop the spinach. Mince the garlic cloves finely.
3. 3Crack one egg into each prosciutto-lined muffin cup. Sprinkle grated parmesan cheese evenly over the eggs, followed by a pinch of black pepper on each.
4. 4Place the muffin tin in the preheated oven at 190°C. Bake for 12-15 minutes, or until the egg whites are fully set and the edges of the prosciutto are slightly crispy.
5. 5Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, ensuring it doesn’t burn.
6. 6Add sliced mushrooms to the skillet. Sauté for 5-7 minutes over medium heat, stirring occasionally, until they release their moisture and turn golden brown.
7. 7Stir in the chopped spinach and cook for 1-2 minutes over medium heat, until just wilted and bright green. Season lightly with a pinch of salt if desired.
8. 8Remove the muffin tin from the oven. Let the egg cups cool for 1 minute, then carefully lift them out with a spoon. Garnish each with chopped fresh basil.

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