(Family Features) It’s hard to top a brunch feast spent snacking on sweet treats in the sunshine with loved ones. At the center of your celebration can be a springtime tradition with nearly endless possibilities: eggs.
Lean into the season with creative recipes like Prosciutto and Parmesan Egg Cups or Eggy Lemon Sandwich Cookies to take brunch to the next level. As a natural source of vitamins and minerals, eggs are a delicious protein powerhouse with just 70 calories per large egg. Boiled, scrambled, poached, baked and any other way you like them, they’re a kitchen superhero- and are the focus of almost every brunch.
This spring, add eggs to your menu and explore fresh ways to celebrate the season at incredibleegg.org.
Brunch Recipe # 1: Prosciutto and Parmesan Egg Cups
Recipe courtesy of the American Egg Board and “Joy the Baker”
Total time: 34-36 minutes
Yield: 6 cups
- 12 pieces thinly sliced prosciutto
- 6 slices tomato
- 1/3 cup finely grated Parmesan cheese
- 6 large eggs
- fresh cracked black pepper, to taste
- 1/4 cup finely chopped chives
- Place rack in upper third of oven and preheat to 350 F.
- Line muffin pan with six cupcake liners. Drape two slices prosciutto in each cup over liner, ensuring there are no holes for egg to sneak through.
- Place one tomato slice in each cup. Sprinkle 1 tablespoon Parmesan atop each tomato. Crack one egg into each cup. Sprinkle each with fresh cracked black pepper, to taste.
- Bake 14-16 minutes, or until eggs are cooked as desired. Top with chives.
- Cool 5 minutes before serving warm.
