Treat Yourself to Brunch at Home
Treating yourself to an at home brunch means no waiting in line, as many mimosas as your little heart can stand, and, sometimes the desire to just eat in your pajamas. Here's one easy recipe, prosciutto egg cup with asparagus, we'd like to share from Ayesha Curry's The Seasoned Life Cookbook.
Egg cups are so easy yet delicious. The variations to this brunch staple are endless. Load them with vegetables,cheese and taking cues from Ayesa--prosciutto. The recipe is super simple.
WHAT YOU'LL NEED
thinly sliced prosiutto
5 large eggs
1/2 cup of heavy whipping cream
1/4 teaspoon of kosher salt & black pepper
5 tablespoonsful of Gruyere cheese
1 tablespoonful of extra virgin olive oil
1 bunch of asparagus, trimmed and cut into 1 inch pieces
1 green onion, use the green and white parts
1 cup of cherry tomatoes, halved
4 fresh sage leaves
salt and pepper to taste
MAKE THE EGG CUPS
Preheat oven to 400F. Line muffin tin cups with parchment paper. Line every other muffin cup with 1 slice of prosciutto. In a bowl, whisk the eggs and cream in a bowl and season with salt and pepper.
Divide the egg batter among the prosciutto lined muffin cups, filling each up about three quarters of the way. Sprinkle each cup with 1 tablespoonful of cheese and fold the prosciutto over to cover the filling.
Bake until bubbly, puffed and golden brown, about 20 minutes.
While the eggs are halfway done, prepare the asparagus. Heat the extra virgin olive oil in a skillet over medium heat. Saute the asparagus until they are lightly brown and tender, about 3-4 minutes. Add the onion during the last minute of cooking. Turn off the heat and add the tomatoes and sage. Continue stirring until everything is mixed well together and tomatoes are warm.
Plate and enjoy while sitting on your couch with mimosa!