Elevate Your Brunch: Irresistible Prosciutto di Parma and Pesto Egg Cups Recipe
This post is sponsored by Parma Ham and Honest Cooking magazine.
There are certain ingredients that truly elevate a dish, transforming a simple meal into something extraordinary. For many food enthusiasts, olive tapenade is one such food, a rich and briny delight. But for me, the exquisite taste of Prosciutto di Parma holds an equally revered spot. Its delicate texture and intensely savory flavor are simply unmatched, making it a true culinary treasure.
When the opportunity arose to collaborate with Parma Ham and Honest Cooking magazine, to craft a festive holiday recipe while celebrating the 50th anniversary of the esteemed Consorzio del Prosciutto di Parma, I was absolutely thrilled. It was a chance to dive deep into a product I genuinely adore and create something truly special for the holiday season.
The Undeniable Charm of Prosciutto di Parma
Prosciutto di Parma is more than just ham; it’s an experience. Known for its paper-thin slices, silken texture, and exquisitely balanced salty-sweet flavor, it stands apart. This cured Italian ham boasts a Protected Designation of Origin (PDO) status, meaning its production is strictly regulated to ensure unparalleled quality and authenticity. From the pigs’ diet to the meticulous aging process, every step contributes to its distinctive taste profile.
I often find myself thinking of Prosciutto di Parma as the “gourmet bacon” of the culinary world – a bold statement, perhaps, but one rooted in its exceptional flavor and versatility. While bacon offers a rustic, crispy charm, prosciutto delivers a refined, melt-in-your-mouth sensation that adds a touch of sophistication to any dish.
A Versatile Ingredient for Every Occasion
One of the greatest attributes of Prosciutto di Parma is its incredible versatility. It shines whether served as an elegant antipasto, draped over fresh fruit like melon or figs, or tucked into a hearty sandwich (like that memorable, head-sized creation I devoured in Italy!). It’s equally at home enhancing pizzas, wrapping around delicate vegetables like asparagus, or crisped up and used as a savory garnish for soups and salads. Its ability to elevate almost any culinary creation is truly remarkable, making it a staple in many kitchens.
While I’m usually more than content to savor slices of prosciutto on their own, for this special occasion, I aimed for something a bit more inventive. My inspiration led me to develop these delightful **Prosciutto Egg Cups with Pesto**, a spin on the popular bacon-wrapped egg cups. To introduce an extra layer of fresh, vibrant flavor, I incorporated a generous dollop of homemade basil pesto.
Crafting Your Own Prosciutto Egg Cups with Pesto
Despite their sophisticated appearance, these egg cups are surprisingly simple to make, largely relying on a straightforward assembly process. The secret to their structure and balanced flavor lies in a few key steps:
- **The Bread Base:** Begin by cutting small rounds of sandwich bread (whole wheat or white works beautifully) using a biscuit cutter. A quick toast in the oven gives them a lovely crunch and acts as a sturdy, non-salty base for your egg cups. This crucial step prevents the prosciutto from becoming overly salty when baked.
- **The Prosciutto Lining:** Thinly sliced Prosciutto di Parma is then carefully draped around the edges of each muffin cup. This creates the ‘cup’ that cradles the egg and adds that signature savory flavor without overwhelming the dish. Aim for a single layer to maintain the perfect flavor balance.
- **The Pesto Power-Up:** A spoonful of freshly made basil pesto is spread over the toasted bread base. This vibrant green layer infuses the egg cups with aromatic herbaceous notes, complementing the richness of the egg and the saltiness of the prosciutto beautifully. Homemade pesto, with its bright, garlicky, and nutty notes, truly elevates the entire dish.
- **The Egg:** Finally, a large egg is cracked directly on top of the pesto. These cups are then baked in a 350°F (175°C) oven until the egg whites are perfectly set, yet the yolks remain gloriously soft and runny – ideal for dipping.
A Crucial Tip for Optimal Flavor: While it might be tempting to form the entire cup purely out of prosciutto, I strongly advise against it. From experience, making the ‘cup’ entirely from prosciutto results in an overly salty finished product. Instead, the combination of a toasted bread base and a carefully placed half-slice of prosciutto per egg cup provides the perfect balance of texture and flavor. This thoughtful layering ensures each bite is savory and delightful, not overwhelming.
Perfect for Any Occasion: From Holiday Brunch to Weekday Treat
These Prosciutto Egg Cups with Pesto are an absolute showstopper, making them the ideal addition to any festive breakfast or brunch spread during the upcoming holidays. Imagine them gracing your table alongside fresh fruit, pastries, and a steaming pot of coffee or a pitcher of mimosas. They are guaranteed to impress guests and become a new family favorite.
However, their charm isn’t limited to special occasions. The recipe can easily be scaled down, allowing you to prepare a smaller batch for a sophisticated and incredibly satisfying weekday breakfast. It’s an elegant upgrade from your usual routine, offering a taste of gourmet indulgence even on the busiest mornings. Who knew a weekday breakfast could be this delightful?
Customization and Serving Ideas
Feel free to experiment with this recipe to suit your preferences. Consider adding a sprinkle of finely grated Parmesan cheese over the egg before baking for an extra layer of flavor, or a pinch of red pepper flakes for a subtle kick. A few chopped sun-dried tomatoes or a thin slice of fresh tomato could also introduce new dimensions. For a hint of green, finely chopped spinach or arugula can be folded into the pesto or placed under the egg.
Serve these warm, straight from the oven, on a beautiful platter. They pair wonderfully with a simple green salad dressed with a light vinaigrette, or a side of roasted cherry tomatoes. For a full brunch experience, accompany them with fresh orange juice, sparkling wine, and an assortment of sweet pastries.
These Prosciutto Egg Cups with Pesto are a testament to how simple, high-quality ingredients can create a truly memorable dish. They offer an elegant yet approachable way to enjoy the exquisite flavor of Prosciutto di Parma, bringing a touch of Italian culinary magic to your table.
Prosciutto Egg Cups with Pesto
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Ingredients
Basil Pesto:
- 2 medium garlic cloves
- 2 heading cups fresh basil leaves
- ¼ cup (60 ml) extra virgin olive oil
- ¼ cup finely grated Parmigiano-Reggiano cheese
- freshly ground black pepper
Egg Cups:
- 3-4 slices whole wheat or white sandwich bread
- 4-6 ounces thinly sliced Prosciutto de Parma ham
- basil pesto see recipe above
- 12 large eggs
Instructions
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Prepare Bread: Preheat the oven to 350 degrees.
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Using a two-inch biscuit cutter, cut the bread into 12 rounds–you will need about 3-4 slices, depending on their size. Place the bread on a small baking sheet and toast for 5 minutes.
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Prepare Pesto: Place the garlic in the bowl of a food processor and pulse several times until fincely minced. Add the basil. While pulsing, slowly add the olive oil until the pesto is smooth.
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Assemble Egg Cups: Grease a standard 12-cup muffin pan with olive oil or another baking spray. Line the bottom of each cup with a toasted bread round.
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Slice each prosciutto slice in half lengthwise and line the sides of the each muffin cup with the prosciutto. The prosciutto should be touching the bottom of each cup and be level with the top or slightly above (try to avoid double layering the prosciutto as it gets saltier during baking).
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Spread a small spoonful (teaspoon or so) of pesto onto the top of the bread base. Crack one egg into each well on top of the pesto. Do not season.
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Bake for 17 to 22 minutes or until the white has just set, but the yolk is still soft and the prosciutto is crisp. Allow to cool in pan on rack for 5 minutes before carefully removing and setting on a large platter. Serve hot.
Tips for Success:
- Pesto can be made up to a day or two in advance, covered with a light layer of olive oil, and kept in an airtight container in the fridge.