I’m so lucky to have a year-round farmers market walking distance from my house. I’m there every week as a volunteer, and am pretty familiar with the product offerings. We have sorts of interesting items that aren’t on the average American’s shopping list: Moroccan M’smen, veal, hake, lard, creamed honey, and more. But even I fall into food ruts a lot, despite the more exotic options available to me.
I’ve decided to branch out and buy foods I’ve never prepared before. I started with duck prosciutto. It comes as one big slab with a thick layer of fat (which I, naturally, left on). The first morning, I diced some up and cooked them with creamy scrambled eggs. Yum.
The next morning, I thought I’d do duck prosciutto and eggs again, but give it a little twist. I’ve seen recipes for bacon and egg cups baked in a muffin tin before, so I decided to recreate something similar. Duck Prosciutto Egg Cups were born.
I don’t have a mandoline or any easy way to cut those ultra thin slices of prosciutto we often see, so I took a knife and carefully skimmed the top of my slab. They weren’t perfect but they were good enough. I greased and lined the cups of a muffin tin with prosciutto, grated some parmesan into each cup, and cracked an egg into each one.
I baked them for about 12 minutes and ta-daa! I had duck prosciutto cups. I topped them black pepper and fresh basil. What a decadent breakfast.