Ingredients
- 4 tablespoons (½ stick) unsalted butter, softened
- 1 tablespoon Greek olive oil
- 2 garlic cloves, grated
- 5 cups baby spinach, roughly chopped
- 1½ cups finely chopped roasted red peppers
- 24 very thin slices prosciutto
- 12 large eggs
- Salt and ground black pepper to taste
- 1 (½-ounce) package fresh chives, minced
- 6 slices sourdough bread, toasted
Directions
Preheat the oven to 450 degrees F. Spread the butter in the cups of a 12-cup muffin tin.Heat the oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute. Add the spinach, cover the pan, and cook until the spinach is wilted. Add the roasted red peppers and sauté for 1 minute. Transfer the mixture to a strainer and drain off the excess liquid.Layer each prepared muffin cup with 2 slices prosciutto, creating a cup shape. Divide the spinach mixture evenly among the cups.Crack an egg into each cup. Add a pinch of salt and pepper on the egg.Bake for 10–15 minutes. Allow to cool for 5 minutes, then gently remove the egg cups from the muffin tin. Garnish with the chives. Serve 2 egg cups to each person with 1 slice toast, cut into 2 triangles.ncG1vNJzZmivp6x7sa7SZ6arn1%2BbvLCwjqucnKGgmsBwvNGoqpyhpanBsHnEoJ5mm6WlwHA%3D