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Egg, Spinach & Prosciutto Cups

This is a cantaloupe kind of week! On Tuesday I posted the cantaloupe salsa so perhaps I’ve just had melon on the brain.

But who doesn’t like this sweet and salty combination?

Melon and prosciutto is the classic sweet and salt marriage which originated in Italy. This simple but satisfying egg cup is the perfect way to start your day, portioned out perfectly for on-the-go eating without having to settle for a processed bar. Make them on the beginning of the week and have these tasty cups kick off your day. They’re a blank slate for endless flavor combinations. I make these all the time and add leftover meats, cheeses, vegetables and herbs I have in the refrigerator. Whip one up and share your inspiration…

Bon appetit!





6 cups of spinach (Roughly 1 cup of raw spinach per egg)

10 ounces prosciutto (Be sure to get wide slices that will drape properly)

6 thin slices of cantaloupe

6 eggs

Salt and pepper


  1. Form prosciutto into small shapes that fill a ramekin or muffin cup.
  2. Lightly oil or spray each cup and place prosciutto into the cups.
  3. Place approximately one tablespoon of cooked spinach in each cup.
  4. Crack an egg into each cup and top with salt and pepper.
  5. Bake at 375 degrees for 30 minutes. Top with slice of cantaloupe and sprinkling of Maldon salt.




Satisfy your senses,
Amanda (follow me on Twitter!)

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