Devices & Accessories
Prosciutto and basil egg cups
Prep. 15min
Total 40min
6 portions
Ingredients
-
prosciutto (see Tips)12 slices
-
Emmental cheese cut into pieces (see Tips)100 g
-
sun dried tomatoes50 g
-
spring onions/shallots trimmed and cut into thirds2
-
eggs4
-
pouring (whipping) cream200 g
-
basil pesto (optional - see Tips)1 tbsp
-
ground black pepper¼ 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
Fiber
1.4 g
Saturated fat
13.7 g
Carbohydrates
4 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Watermelon canapés with whipped feta and walnuts
20min
Almond chocolate mousse
35min
Eggplant cannelloni
1 h 35min
No potato salad
20min
Red pesto chicken salad (Skinnymixers)
35min
Prosciutto and sun-dried tomato muffins
40min
Strawberries and cream bites
1 h 5min
Keto White Chicken Chili
50min
Caprese hasselback chicken
40min
Linguine with lemon and prosciutto
25min
LCHF chicken Kyivs (Skinnymixers)
40min
Chicken and spinach enchiladas
40min