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.
CREDIT: Photo by Antonis Achilleos / Food Styling by Rishon Hanners
CLICK HERE to see the recipe on Food & Wine's website
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