Tieghan Gerard’s Prosciutto Breakfast Cups Recipe

Tieghan Gerard’s Prosciutto Breakfast Cups: A Delicious Breakfast Recipe

Tieghan Gerard, known for her innovative and visually appealing recipes at Half Baked Harvest, has created another mouth-watering dish that combines the elegance of prosciutto with the comfort of baked eggs. In this article, we’ll explore how to make these delightful Prosciutto Breakfast Cups, perfect for brunch gatherings or a cozy family breakfast.

Introduction to Tieghan Gerard’s Recipes

Tieghan Gerard is renowned for her ability to create recipes that are both delicious and visually stunning. Her approach to cooking emphasizes using more vegetables, whole grains, and less processed sugar, making her dishes both wholesome and accessible. Her latest cookbook, Half Baked Harvest Every Day, is filled with balanced and flexible recipes ideal for adapting to any family’s needs.

Why Cooking Should Be Flexible

Tieghan encourages experimenting with recipes by substituting ingredients or using different cooking methods. This flexibility allows cooks to discover new flavors and preferences while keeping the core of the recipe intact. For instance, you can swap broccoli with bell peppers or use gluten-free flour substitutes to cater to dietary needs.

Prosciutto Breakfast Cups Recipe Overview

This recipe is a testament to the simplicity and elegance of breakfast cooking. By using prosciutto instead of bacon, these cups offer a leaner yet crispy companion to the rich flavors of pesto and eggs. The best part? It’s ready in just 25 minutes, making it perfect for serving a crowd or a quick family breakfast.

Ingredients Needed:

• Extra-virgin olive oil for greasing
• 2 cups fresh basil leaves, finely chopped
• 2 Tbsp chopped fresh chives
• 2 tsp lemon zest
• 1 garlic clove, finely chopped or grated
• Fine pink Himalayan salt and freshly ground black pepper
• Crushed red pepper flakes
• 1/2 cup sun-dried tomatoes packed in olive oil, drained and oil reserved
• 1 cup baby spinach, chopped
• 12 thin slices prosciutto
• 1/2 cup grated manchego cheese
• 12 large eggs

Step-by-Step Instructions:

1. Preheat the Oven: Set your oven to 425°F (220°C) and lightly grease a 12-cup muffin tin with olive oil.
2. Prepare the Pesto: In a small bowl, combine basil, chives, lemon zest, garlic, a pinch of salt, and red pepper flakes. Add 1/4 cup of the reserved sun-dried tomato oil and mix well.
3. Combine Spinach Mixture: In a medium bowl, mix together spinach, sun-dried tomatoes, and 1/4 cup of the pesto. Toss to combine.
4. Assemble the Cups: Drape one slice of prosciutto along the bottom and up the sides of each muffin cup. Sprinkle half of the manchego cheese among the muffin cups. Add a spoonful of the spinach mixture to each, then carefully crack 1 egg into each. Top with the remaining cheese and season with salt and pepper.
5. Bake the Cups: Bake for 10 to 12 minutes for runny eggs or 13 to 15 minutes for completely set eggs. Use a butter knife to gently release the cups from the pan.

Serving Suggestions:

These prosciutto cups are perfect for any occasion. Serve them warm with a spoonful of the remaining pesto on top. You can also pair them with crusty toast for a hearty breakfast or brunch. For a festive touch, consider serving them with a side of fruit or a light salad.

Tieghan’s Cooking Philosophy:

Tieghan emphasizes the joy of cooking and the importance of making recipes your own. Her Half Baked Harvest Every Day cookbook reflects this philosophy, offering a variety of dishes that are both easy to make and adaptable to individual tastes.

Frequently Asked Questions (FAQs)

Q: Can I make these prosciutto breakfast cups ahead of time?

A: While you can prepare the ingredients and assemble the cups ahead of time, it’s best to bake them just before serving to ensure the prosciutto remains crispy.

Q: How can I store leftover prosciutto breakfast cups?

A: You can store leftover cups in an airtight container in the refrigerator for up to 24 hours. Simply reheat them in the oven at 350°F (175°C) for a few minutes until warmed through.

Q: Can I use different types of cheese in this recipe?

A: Yes, you can experiment with other cheeses like parmesan or cheddar to find the flavor you prefer best.

Conclusion

Tieghan Gerard’s Prosciutto Breakfast Cups are not only a visual treat but also a delicious and easy breakfast solution for any occasion. Whether you’re looking to impress guests at brunch or simply enjoy a cozy family breakfast, these cups are sure to delight. With their crispy prosciutto and perfectly baked pesto eggs, they embody the perfect blend of simplicity and elegance in cooking.