Salami and Egg Cups

Name: Salami and Egg Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Olive oil spray; 20 salami slices; 4 medium eggs; ¼ teaspoon salt; ¼ teaspoon black pepper; Pinch red pepper flakes; Pinch dried parsley

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
161 kcal
Course
Breakfast
Cuisine
American

Salami and Egg Cups

Winston Campbell

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Festive, pretty and delicious, these salami and egg cups are perfect for a weekend brunch!

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Ingredients

Servings

Olive oil spray extra-virgin
20 salami slices 3 ounces; I use Applegate
4 medium eggs
¼ teaspoon salt
¼ teaspoon black pepper

Optional garnish:

Pinch red pepper flakes
Pinch dried parsley

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Instructions

Preheat the oven to 350°F. Lightly grease the bottom and sides of four 4-ounce ramekins with olive oil and place them on a rimmed baking sheet.
Place one salami slice on the bottom of each ramekin, then arrange four more slices around the sides, overlapping. This will be the salami "cup" that holds the eggs.
Break an egg into each "cup."
Bake until the whites are set, about 20 minutes. Gently run a knife around the edges of each cup. Slide a spoon underneath each egg to release it from the ramekin.
Season the cups with salt, pepper, red pepper flakes, and dried parsley. Serve immediately.

Notes

I typically use large eggs in my recipes. But in this recipe, large eggs might overflow from the cups, so it's best to use medium eggs. Alternatively, you can pour out some of the egg whites before pouring the eggs into the salami shells.
This is one of those recipes where it's best to make only as many as you think you'll be able to eat right away. However, if you end up with leftovers, you can keep them in the fridge in a sealed container for up to two days. Reheat them in the microwave or enjoy them cold. I don't recommend freezing the leftovers.