Sous Vide Egg in Prosciutto Cups

Sous Vide Egg Cups

To start out Valentine’s Day weekend, I decided to make a fancy breakfast for my wife. This may have been a bad idea, as I’m extremely sick, but I went ahead anyway. Dishes were broken, steps were forgotten, and I realized I REALLY should have rested, but the end result was quite amazing. I cooked the eggs with a little cream in a sous vide bath, though you could also cook them in a bowl set into a pan of simmering water. I also baked some prosciutto in mini muffin tins, browned some butter for a finishing sauce, and topped it all with Parmesan and basil. Quite delicious little bites!

This recipe does use some browned butter to finish, though it’s entirely optional. I’d suggest making that first, since it requires the most attention and can go wrong the easiest. There is a good tutorial on how to make it here.

Next, bake your ‘cups’. Preheat your oven to 375°F. Cut pieces of prosciutto into 2″ squares, grease your muffin tins with nonstick spray, oil, or butter, and press the prosciutto squares into little cups. You’ll probably need 2 oz. of prosciutto, which should make about 8 ‘cups’.

SousVideEggCups-2

Bake for 15 minutes in the middle of the oven. When removed, you can still mold the cups while they’re hot (be careful not to burn yourself), in case they’ve fallen or have weird bulges. You see both ham and prosciutto cups here, as I was testing both. The prosciutto is harder to work with, but definitely makes a more elegant presentation and works well with our other flavors here.

SousVideEggCups-6

Meanwhile, scramble 4 eggs with 1 tablespoon of heavy cream.

SousVideEggCups-4

When the egg is thoroughly beaten pour into a plastic bag for vacuum sealing, or a ziplock bag and seal via water displacement method. Sous vide at 165°F for 15 minutes, massaging the bag every 5 minutes to ensure even cooking.

SousVideEggCups-5

While those are cooking, grate your Parmesan cheese and cut the basil chiffonade. When the cups and eggs are ready, spoon some egg into the cup, spoon a little browned butter over the egg (if desired), thensprinkle Parmesan over the top and add a little basil.

Sous Vide Eggs in Prosciutto Cups

Sous Vide Egg Cups
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Sous Vide Egg Cups

Course Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 551 kcal
Author Cooking Madly

Ingredients

  • 3 oz prosciutto
  • 4 eggs
  • 1 Tablespoon heavy cream
  • 2 Tablespoons grated Parmesan cheese
  • 4 leaves basil
  • 4 Tablespoons butter optional

Instructions

  1. If making the browned butter, cut 1/4 cup butter into small pieces. Place a skillet over medium heat, and add the butter. Stir constantly. When the bubbling subsides, the butter will start to brown. Remove when the butter solids turn light brown, as they will continue to cook and are easy to burn. Pour immediately into a small glass bowl or other container.
  2. Bake your 'cups'. Preheat your oven to 375°F. Cut pieces of prosciutto into 2" squares, grease your muffin tins with nonstick spray, oil, or butter, and press the prosciutto squares into little cups.
  3. Bake for 15 minutes in the middle of the oven. When removed, you can still mold the cups while they're hot (be careful not to burn yourself), in case they've fallen or have weird bulges.
  4. Meanwhile, scramble 4 eggs with 1 tablespoon of heavy cream.
  5. When the egg is thoroughly beaten pour into a plastic bag for vacuum sealing, or a ziplock bag and seal via water displacement method. Sous vide at 165°F for 15 minutes, massaging the bag every 5 minutes to ensure even cooking, or cook, stirring continuously, in a metal bowl set in a pan of simmering water until the eggs begin to scramble, 15-20 minutes.
  6. When the cups and eggs are ready, spoon some egg into the cup, spoon a little browned butter over the egg (if desired), thensprinkle Parmesan over the top and add a little basil.
Nutrition Facts
Sous Vide Egg Cups
Amount Per Serving
Calories 551 Calories from Fat 468
% Daily Value*
Total Fat 52g 80%
Saturated Fat 25g 125%
Cholesterol 430mg 143%
Sodium 685mg 29%
Potassium 205mg 6%
Total Carbohydrates 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 18g 36%
Vitamin A 27.6%
Vitamin C 0%
Calcium 11.1%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

Comments on this entry are closed.

  • SallyBR February 13, 2015, 12:53 pm

    Oh, that is simply adorable! I don’t know how many times I told myself I should bake little cups like these (and I much rather use prosciutto than bacon) – so this post made me smile

    I hope you are feeling better by now… and that you will have a wonderful Valentine’s Day with your sweetie!

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