Baked Prosciutto Egg Cups with Leeks & Artichokes

Photo and culinary handiwork by lojans!

Would you like to feel fancy this weekend? Then make these for brunch.

Aside from having to watch them like a hawk so they don't overcook, there's really not much effort either so they are nice for hosting a small brunch.

Baked Prosciutto Egg Cups

Paleo and Whole30-approved

INGREDIENTS

• 12+ slices of prosciutto (depending on the size of the slices)
• 12 eggs
• 1 leek stalk, chopped
• 1 can of artichokes, drained and chopped
• Thyme
• Garlic powder
• Pepper (don’t add salt or it’ll be too salty with the prosciutto, in my opinion)
• Olive oil
• Muffin tin

INSTRUCTIONS

Preheat oven to 375. Sauté the leeks and artichokes with olive oil and a generous sprinkle of thyme and garlic powder in a pan. They'll continue cooking in the oven, but it's important to cook out some of the liquid too.

Grease a muffin tin with a little bit of olive oil. Press a slice of prosciutto into each tin so it makes a cup. This might require you to tear it and move it around and overlap things, depending on the size of your prosciutto slices. Spoon sauteed leeks into each cup (about 1/3-1/2 full). Then crack an egg into each cup and sprinkle with black pepper.

Bake for about 15 minutes, until the whites are just set. Let them rest for about 3 minutes . With my pan/oven, the outer ones will often be cooked first, so I take those out and throw the rest back in the oven so as not to overcook them. Also, there will be some liquid bubbling up from the leeks, so don't mistake that for runny white. I've done that and it leads to a sad, hard, overdone yolk (see below).

That's the tricky part—everybody's oven is a different beast. The end goal is a perfect runny yolk (or at least a nice silky medium one) that goes great with jicama home fries, roasted asparagus or sweet potato hash browns... mmmm.