Breakfast Egg Cups with Parsley Gremolata
★★☆☆☆
Ingredients
- 5 ounces Taleggio or Brie cheese, rind removed (142 g)
- 1 cup loosely packed fresh flat-leaf parsley leaves, finely chopped (237 ml)
- 3 tablespoons finely chopped shallot (44.4 ml)
- 2 teaspoons grated lemon zest (9.9 ml)
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for greasing (59.1 ml)
- 1/2 teaspoon kosher salt, divided (2.5 ml)
- 1 tablespoon unsalted butter (14.8 ml)
- 1 (8-ounce) package cremini or white button mushrooms, very thinly sliced
- 12 prosciutto slices (about 8 ounces)
- 12 large eggs
- 1/4 cup heavy whipping cream (59.1 ml)
- Black pepper, to taste
Instructions
- Preheat oven to 375°F. Freeze cheese for easier shredding. Make gremolata: toss parsley, shallot, lemon zest with 1/4 cup oil and 1/4 tsp salt.
- Sauté mushrooms in butter and remaining oil over medium-high until browned, about 10 minutes. Stir in 1/2 cup gremolata and remaining salt.
- Grease 12-cup muffin pan. Drape 1 prosciutto slice in each cup. Shred cheese; sprinkle half into cups. Top with mushroom mixture.
- Crack 1 egg into each cup. Spoon 1 tsp cream over each. Sprinkle with remaining cheese, salt, and pepper.
- Bake 12-15 minutes until whites are just set. Sprinkle with remaining gremolata. Cool 5 minutes; loosen with offset spatula.
Wine Pairing: Sparkling (Prosecco) — Acidity cuts the rich yolk and cheese.