In Defense of Eating 6 Deviled Eggs (and all the Easter candy)
A cozy brunch recipe, a few favorite links, and a nudge towards whipped cream and toasted coconut.
Friends, hi!
Can we take a moment to talk about Easter? I have a sneaking suspicion it’s going to arrive and disappear in a blink and, seeing as it’s my favorite candy holiday and my favorite spring brunch opportunity, I refuse to miss it. And by “it,” I mean Robin’s Egg Malted Milk Balls, a very good quiche, and something (even if it’s just toast) served on my cabbage leaf plates thankyouverymuch.
Today’s note is a little something extra - a bonus recipe to whet your whistle for Easter brunch. Whether that looks like a cutie little breakfast at home with a girlfriend or a full table of family and friends, let’s just say we’re doing it right. And I’ve got a handful of Easter brunch ideas for you (including a very good deviled egg situation you shouldn’t skip).
Let’s lean into the hope of the season, crisp up some prosciutto and eggs, and eat as many Reese’s peanut butter eggs as we can. Shake on it? Done.
Prosciutto and Parmesan Egg Cups
These little egg cups are my kind of Easter cooking- fancy without a fuss. The prosciutto crisps into a salty, savory shell while the tomato and Parmesan melt into the eggs just enough to feel special. And, if you don’t want sliced tomatoes in these cups, sub any leftover roasted veggie you might have in the fridge. It will all be delicious!
Makes 6
Ingredients:
12 slices thinly sliced prosciutto
6 tomato slices (or sub any leftover roasted veggie you might have on hand, plus a few extra veggie bits for serving)
1/3 cup finely grated Parmesan cheese (but definitely measure with your heart)
6 large eggs
Freshly cracked black pepper and a sprinkle of salt if you’d like
1/4 cup finely chopped chives (or really any fresh herb you have on hand)
Instructions:
Place a rack in the upper third of the oven and preheat to 375°F. Line a muffin pan with 6 cupcake liners or folded parchment paper.
Gently drape 2 slices of prosciutto into each muffin cup, pressing it into the sides and bottom to form a little nest. Make sure there aren’t any big gaps where the egg could sneak through. The prosciutto will shrink as it bakes, so it’s fine if it hangs over the edges a bit.
Place one slice of tomato or any veggies you’re using into each cup. Sprinkle about 1 generous tablespoon of Parmesan over each tomato slice.
Crack one egg into each prosciutto-lined cup. Season with freshly cracked black pepper and just a tiny pinch of salt (or skip because the prosciutto is plenty salty).
Bake for 14–16 minutes, depending on how you like your eggs set. Allow the cups to cool in the pan for about 5 minutes before carefully removing.
Top with chopped chives or any herbs you love and maybe a bit more parm too. Serve warm. These can also be made ahead and stored in the refrigerator. They’re surprisingly delicious cold, straight from the fridge.
A Few More Things I’d Slide Onto Your Plate
• New on the blog this week is a little this-or-that brunch inspo! Sort of like those choose your own adventure books except with more quiches and cakes. There are some great spring recipes here: My Favorite Easter Brunch Recipes for a Cozy Spring Table
• If you’re looking for me, I’m camped out by the deviled egg platter. And because I can’t leave well enough alone, I made them extra: Muffuletta Deviled Eggs or Falafel Deviled Eggs
• And if you’re dyeing hard boiled eggs this year, may I humbly recommend an elite Egg Salad Sandwich with fresh herbs and pickled things for the post Easter of it all?
Have a lovely weekend, friends!
xo Joy