I was perusing recipes online one day and found a list of “alternative uses” for a muffin pan and printed off a bunch of ideas. This was one of them. The recipe was called Baker’s Dozen Eggs but it doesn’t quite make sense as it only makes 12. Plus it’s not that descriptive. They turned out okay and tasted good but I’m not sure if they were worth the effort. Although I will admit that I used regular bread slices (not extra thin) and large eggs instead of medium eggs.
(recipe found online)
5 TBSP butter, softened
12 sliced of extra-thin whole wheat bread
12 thin slices prosciutto
12 medium eggs
Coarse salt and ground pepper
1/4 cup heavy cream
Grated Parmesan cheese for garnish
Preheat oven to 375 degrees. Butter muffin pan or spray with non-stick spray. Butter one slice of each bread. Press each slice of bread, buttered side up, gently into the bottom of each muffin cup. Transfer to oven and bake for 3 minutes.
Fold up the prosciutto and press gently into each bread cup. Carefully crack one egg on top of ham. Repeat process until all bread cups are filled. Season with salt and pepper and top with 1/2 TSP cream.
Carefully transfer muffin tin to oven and bake until eggs whites are just set, about 10-15 minutes. Using an offset spatula, remove bread cups from muffin tin and transfer to a serving plate. Garnish with parmesan cheese.