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Prosciutto Egg Cups with Spinach & Horseradish

Prosciutto Egg Cups with Spinach & Horseradish

  • Yield: makes 12 egg cups; 6 servings 1x


  • Nonstick cooking spray
  • 1½ cups baby spinach
  • 1 tablespoon olive oil
  • 2 teaspoons whole grain mustard
  • 2 teaspoons prepared horseradish
  • 12 slices prosciutto
  • 1 cup grated Monterey Jack cheese
  • 12 large eggs
  • ¼ cup half-and-half
  • Freshly ground black pepper
  • ¼ cup chopped chives


  1. Preheat the oven to 375°F and spray a 12-cup muffin tin liberally with nonstick cooking spray.
  2. Add the spinach to a food processor and pulse until it is finely chopped. Add the olive oil and pulse again until the mixture resembles the consistency of pesto.
  3. Scoop the spinach pesto into a medium mixing bowl. Whisk in the whole grain mustard and horseradish (adjusting the amounts to your taste).
  4. Place 1 slice of prosciutto in each muffin cup, arranging it so that it covers the bottom and sides well.
  5. Add roughly 1 tablespoon of the cheese to each muffin cup, and then add roughly 1 tablespoon of the spinach mixture.
  6. Crack an egg into each one and drizzle each with a splash of half-and-half. Season with a little pepper (you don’t really need salt in this recipe, as the prosciutto, cheese, and mustard are all plenty salty on their own).
  7. Place the muffin tin in the oven and bake for 15-17 minutes or until the egg whites are set and the prosciutto is crispy around the edges.
  8. Allow to cool for a few minutes before removing the egg cups from the muffin tin. Serve hot and garnished with the chopped chives.