Recipe

Prosciutto and feta baked eggs

Give cereal a miss and try these prosciutto and feta baked eggs instead!

  • 27 mins cooking
  • Makes 6
  • Print
    Print

Ingredients

Prosciutto and feta baked eggs
  • 12 slice (180g) prosciutto
  • 1/4 cup (35g) finely chopped drained semi-dried tomatoes in oil
  • 50 gram feta cheese, crumbled (we like south cape fetta)
  • 2 tablespoon coarsely chopped fresh basil
  • 2 tablespoon coarsely chopped fresh chives
  • 6 eggs

Method

Prosciutto and feta baked eggs
  • 1
    Preheat oven to 200°C/180°C fan-forced. Grease six-hole (⅓-cup/80ml) muffin pan.
  • 2
    Wrap one prosciutto slice around edge of each pan hole, lay another slice to cover bases; press firmly to seal edges to form a cup.
  • 3
    Combine tomato, cheese and herbs and divide half the mixture among prosciutto cups. Break an egg into each cup. Sprinkle with remaining cheese mixture.
  • 4
    Bake about 12 minutes or until eggs are cooked. Remove carefully from pan. Serve top-side up.

More From Women's Weekly Food