Breakfast Egg Cups with Parsley and Mushrooms

These 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.

5 ounces Taleggio or Brie cheese, rind removed

1 cup loosely packed fresh flat-leaf parsley leaves, finely chopped

3 tablespoons finely chopped shallot (from 1 shallot)

2 teaspoons grated lemon zest (from 1 lemon)

¼ cup, plus 1 tablespoon extra-virgin olive oil, divided, plus more for greasing

½ teaspoon kosher salt, divided, plus more to taste

1 tablespoon unsalted butter

1 (8-ounce) package cremini or white button mushrooms, very thinly sliced (3 cups)

12 prosciutto slices (about 8 ounces)

12 large eggs

¼ cup heavy whipping cream

Black pepper, to taste

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer