Prosciutto and basil egg cups

Prosciutto and basil egg cups

4.5 65 rating

Prep. 15 min

Total 40 min

6 portions

Ingredients

prosciutto (see Tips)
12 slices
Emmental cheese cut into pieces (see Tips)
100 g
sun dried tomatoes
50 g
spring onions/shallots trimmed and cut into thirds
2
eggs
4
pouring (whipping) cream
200 g
basil pesto (optional - see Tips)
1 tbsp
ground black pepper
¼ tsp
fresh chives chopped, for garnishing (optional)

Difficulty

easy

Nutrition per 1 portion

Sodium 681.3 mg

Protein 17.4 g

Calories 1348.5 kJ / 321.1 kcal

Fat 26.1 g

Fibre 1.4 g

Saturated Fat 13.7 g

Carbohydrates 4 g

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Australia and New Zealand

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