Baked egg cups with prosciutto, gruyere and truffle oil

Cooking Eggs Baked egg cups with prosciutto, gruyere and truffle oil

Katie Quinn Davies recommends these egg cups as perfect for entertaining when you want something simple that doesnt take hours in the kitchen. With a luscious sour cream pastry, theyre great for any time of day.

Lables: Fish free Shellfish free
  1. Preheat the oven to 180°C. Grease 8 holes of a 12-hole, 1/3 cup (80ml) capacity muffin pan.
  2. Cut pastry into 8 even squares and use to line muffin holes. Prick with a fork.
  3. Cut 8 squares of baking paper slightly larger than pastry squares, then place in each pastry shell. Weigh down with pastry weights or uncooked rice. Bake for 15 minutes. Remove weights and paper.
  4. Whisk milk and extra yolk, then brush over tart shells. Line the inside of each shell with prosciutto, then fill with beaten egg and top with cheese. Bake for 15 minutes or until pastry is golden and egg is set.
  5. Cool slightly in pan, then remove and serve with truffle oil, chives and extra cheese.

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445g block Careme sour cream shortcrust pastry or use 3 large frozen puff pastry sheets, thawed
2 tbsp milk
6 eggs, lightly beaten, plus 1 extra yolk
6 slices prosciutto, halved lengthways
75g grated gruyere cheese, plus extra to serve
Truffle oil and chopped chives, to serve

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Eggs
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