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.

Recipe «Baked egg cups with prosciutto, gruyere and truffle oil» presented in category Recipes / Eggs, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

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.