SPONSORED POST – BROUGHT TO YOU BY PROSCIUTTO DI PARMA
If a ham can be romantic, Prosciutto di Parma has to be the Saint Valentine of cured pork. Free of additives and preservatives, only four ingredients go into making this wonderful delicacy: Italian pigs, salt, air and time.
By Monet Moutri
Romantic Prosciutto di Parma Goats Cheese Egg Cups
- Total Time: 25 mins
- Yield: 4 1x
Description
If a ham can be romantic, Prosciutto di Parma has to be the Saint Valentine of cured pork. Free of additives and preservatives, only four ingredients go into making this wonderful delicacy: Italian pigs, salt, air and time.
Ingredients
- One package pre-sliced Parma Ham
- 4 eggs
- 1/2 tbsp (8 ml) olive oil
- 4 oz (115 g) sliced mushrooms (1/2 standard package)
- 1/3 cup (80 ml) goat cheese
- 2 tbsp (30 ml) chopped walnuts
Instructions
- Preheat oven to 400 degrees Fahrenheit. Lightly butter four, 6-oz ramekins. Line each ramekin with slices of Parma Ham. (I used about two slices for each). The parma ham may hang slightly over the sides of the ramekin.
- Saute mushrooms in olive oil over medium high heat until soft. Gently spoon mushrooms into ham-lined ramekins. Carefully crack an egg into each ramekin, being sure to not break the yolk. (You may want to crack the egg into another bowl and then pour the egg into the ramekin…this ensures your yolks stay intact!). Sprinkle egg with goat cheese and chopped walnuts. Place ramekins on a baking sheet and bake in preheated oven for 15 minutes or until egg whites are set. If you like your eggs runnier, remove 1-2 minutes earlier. Serve warm.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizers
- Cuisine: Italian
Nutrition
- Serving Size: 1 egg cup
- Calories: 230
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Frequently Asked Questions
How do I keep the egg yolk intact when making these cups?
Monet’s tip: crack the egg into a small separate bowl first, then pour it gently into the ham-lined ramekin. This way you can inspect the yolk before it goes in and the pour is more controlled than cracking directly into the ramekin. 
How do I control how runny the yolk is?
The recipe bakes at 400°F for 15 minutes for fully set whites. If you prefer a runnier yolk, the instructions say to remove the cups 1–2 minutes early. Check that the whites are opaque and set at the edges before pulling them out.
