IngredientsServes 4 (2 cups each)
• 8 slices of prosciutto• 1 cup chopped kale, washed and dried • 8 large eggs • Kosher salt and black pepper • Pinch of red pepper flakes • 1 tablespoon flat-leaf parsley, for garnish
1. Preheat oven to 375 degrees F.2. Lightly coat a muffin pan with olive oil cooking spray. 3. Line each muffin cup with prosciutto. 4. Place the kale over the prosciutto lined muffin cups. 5. Crack one egg into each muffin cup. 6. Sprinkle with salt, black pepper, and red pepper flakes. 7. Bake for 15 minutes or until the egg whites set. 8. Let cool for 7 minutes. 9. Carefully remove the kale and prosciutto egg cups from the muffin pan. 10. Plate and serve.