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Baked egg cups with prosciutto, Gruyère and truffle oil

Name: Baked egg cups with prosciutto, Gruyère and truffle oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 445g block sour cream shortcrust pastry or use 3 large frozen puff pastry sheets, thawed; 2 tablespoons milk; 6 eggs, lightly beaten, plus 1 extra yolk; 6 slices prosciutto, halved lengthways; 75g grated Gruyère cheese, plus extra to serve; Truffle oil and chopped chives, to serve

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30m

Baked egg cups with prosciutto, gruyere and truffle oil

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Katie Quinn Davies recommends these egg cups as perfect for entertaining when you want something simple that doesn't take hours in the kitchen. With a luscious sour cream pastry, they're great for any time of day.

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

Method

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.