I would really like to give credit to someone for these, they are ingenious. But I have no idea where I read about them. It was about 4 or so years ago. Probably while standing in line at the check out counter at the grocery store. I didn't even buy the magazine, I never do. I saw this method and my mind went wild.
Won-Ton skins. How ingenious! They called for 2 won-ton skins in a muffin tin one egg and whatever else you wanted, into the oven for 15 or so minutes, and presto...perfect little portable elegant little baked egg cups. How cute is that.
The first time I made these for a brunch event I made several different combinations. There was a bacon and cheese, a smoked salmon and brie, and a roasted red pepper and goat cheese. Everyone oohed and ahed, they were a hit. Since, the combinations haven't stopped.
Today just one flavor; Prociutto, Shittaki, and Camembert.
1 cup Shittaki mushrooms, julienned, and sauteed
1 branch fresh thyme
1 tsp butter
12 Won-Ton skins
2 slices Prociutto, cut into 1/8" strips the long way
6 oz Camembert
6 eggs, (spring for the cage free ones here)
1 spritz pan spray
Salt and pepper to taste
In a dry pan sautee the mushrooms till liquids released and evaporated. Add a touch of butter and a branch of fresh thyme, salt and pepper to taste. Quickly toss and set aside.
Spray a muffin pan with cooking oil spray (today pan for 6 muffins). Push a won-ton skin into each muffin cup, go back and place a second at a 90 degree angle to the first. Fill all six spaces. You should have 8 points sticking up from each cup.
Place two ribbons of Prociutto in each cup in a cross design. Let ends hang over edges. Place a few mushroom strips into bottom of cup. Crack one egg into each cup. Sprinkle lightly with Kosher salt and fresh ground pepper. Top with 1 ounce of Camembert. Fold Prociutto over top and tie off.
Place into a preheated 350 degree oven. I like my yolds a little runny. So I start to check at 12 or so minutes. Many friends prefer an almost hard yolk. Adjust your time for that to about 20-25 minutes
Prep time: 15 minutes
Cook time: 12 to 25 minutes
Yield: 6 Individual Egg cups