Prosciutto Egg Cups

Why This Is Strictly Keto

Prosciutto, eggs and spinach — that is the whole recipe. The cured ham is the “crust”, so there is no bread, flour or starchy binder, and nothing is sweetened. Each cup is almost pure protein and fat, with well under a gram of net carbs.

Ingredients

• 6 thin slices prosciutto
• 6 large eggs
• 1 large handful baby spinach (about 1 cup, loosely packed)
• Freshly ground black pepper, to taste
• Optional: pinch of flaky sea salt (prosciutto is already salty), chopped chives

Instructions

1. Preheat the oven: Heat the oven to 400°F (200°C). Leave a 6-cup standard muffin tin ungreased — the prosciutto releases its own fat and pulls away from the tin as it cooks.

2. Line the cups: Press one slice of prosciutto into each cup, folding and overlapping it so it forms a snug cup with the edges standing above the rim.

3. Add the greens: Tuck a few baby spinach leaves into the bottom of each prosciutto cup.

4. Crack in the eggs: Crack one egg into each cup, then season with black pepper. Go easy on the salt.

5. Bake: Bake for 12–15 minutes, until the whites are set and the yolks are as firm as you like them (12 minutes for jammy, 15 for fully set).

6. Rest and serve: Let the cups rest for 2 minutes, then slide a small spoon or knife around each edge and lift them out. Finish with chives, if using.

Nutritional Info (per serving, approximate)

Tips

• Use thin, pliable slices of prosciutto; thick or dried-out slices tear when pressed into the tin.
• The cups keep in the fridge for 3 days — reheat for 30–45 seconds in the microwave.
• For a firmer hand-held breakfast, whisk the eggs first and pour them into the cups instead of cracking them whole.