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Prosciutto Egg Cups

A protein packed flavour punch in a bowl you can eat!

Time
25 minutes
Serves
4
Calories
320

Ingredients

  • 1 Spray Oil
  • 100g Red Onion, chopped
  • 2 Avocados, chopped
  • 1 Clove Garlic, crushed
  • 1 tbsp Balsamic Vinegar
  • 100g Kale, stalks removed and leaves chopped
  • 200g Prosciutto
  • 4 Eggs
  • 2 Tomatoes, chopped

Method

  1. Preheat the oven to 180°c and place a non-stick pan over a low heat.
  2. Line 8 spaces of a muffin tin with the prosciutto and crack an egg into each one and place in the oven. Bake until the egg white has only just set and the yolk is still a little runny.
  3. While the eggs are baking, give your pan a quick spray with oil and place the red onion in cooking until it starts to soften.
  4. Add the remaining ingredients except the avocado and gents cook, stirring every few minutes until the kale and onion are both soft.
  5. Add the avocado and toss through then serve with the eggs cups (2 per serve)