Mushroom Prosciutto Egg Cups
You may have gathered by now that I'm a big lover of eggs. They really are the ultimate superfood, if there is such a thing. Packed with high quality protein, EFAs and more vitamins than you can shake a stick at for less than 70 calories per egg, I can't get enough of them and my website is full of ideas on jazzing up eggs (frittata, scrambled with 'nduja, faking the Leon egg pots or flavoured with tahini). This is yet another one and its in a similar vein to those Skinny Mini Egg 'Muffins' that I know some of you have made at home *blush* - they are so handy for batch cooking and taking to work in the week for breakfast or a high protein snack. These ones are little cups made from proscuitto (use slices of chorizo / parma / even smoked salmon if you prefer) and filled with a single baked egg and some lovely bits of sauteed mushroom for around 80 calories each.
Simply line a deep muffin tin with half a slice of thin proscuitto, crack an egg into each and sprinkle over some sauteed chopped mushroom (I used one medium mushroom to make three cups). Season and pop into a 200C preheated oven for ten minutes and Bob's your uncle. These keep really well in the fridge should you be able to resist the temptation to eat them all straight from the oven.