Breakfast Egg Cup with Prosciutto, Mushrooms and Parsley Gremolata

This recipe from Food & Wine is by Liz Mervosh

These surprisingly elegant, savory herb-topped eggs bake up in a muffin pan, so it’s easy to make breakfast or brunch for a few days—or for more than a few people. Serve any leftover breakfast egg cups sandwiched between buttered, toasted English muffins or brioche slices.