Santana made these when we watched the Formula 1 race at their house a few weeks back and Ben got the recipe from her since we both enjoyed them so much.
They’re super easy to make and so far everyone I know who’s tried them can’t get enough.
We had leftover thyme from when we had Sierra and her family over for a BBQ so I decided to make a quick lunch/snack for Ben and I on Sunday.
- Olive oil to grease the pan
- Muffin pan to cook in
- Prosciutto (12 slices or ~6oz.)
- Eggs (12 count)
- Gruyère cheese (1 cup grated)
- Heavy whipping cream (1/4 cup)
- 1 teaspoon chopped thyme
- Salt & pepper to taste
Preheat oven to 365(F) degrees. Then start by lining the muffin pan with olive oil. For this batch I used half the amount of prosciutto (not as recommended because they don’t keep their shape as well nor have the eye appeal) to line the pan like a cupcake wrapper.
Then grab a tablespoon heaped with Gruyère cheese and drop into each cup. Crack an egg into each (without breaking the yolk) and then drizzle with roughly a tablespoon of heavy whipping cream. Top each cup with a sprinkle of thyme as well as salt and pepper.
Pop them into the oven for ~15 min or until set (adjust time depending on how you want the yolk cooked). Then take them out and let them cool. I haven’t had an issue letting them cool in the muffin pan but I’m sure a wire rack is optimal.