Don’t include the bread and this is a fantastic “grab-n-go” breakfast!

A different way to eat ham and eggs – with a little Italian flavour.

  • 16 slices prosciutto
  • 4 thick slices ciabatta or sourdough bread
  • Extra virgin olive oil spray
  • 1 garlic clove, peeled, left whole
  • 8 eggs
  • Freshly ground black pepper
  • 2 tsp lemon thyme or chopped chives


1. Preheat oven to 180°C. Line an 8-hole, 1/3-cup muffin tin with prosciutto; use 2 slices for each hole. Spray 1 side of each bread slice with olive oil and rub with garlic. Cut bread slices into 16 pieces.

2. Put 2 pieces of bread in the bottom of each prosciutto case. Carefully break an egg into each. Season with pepper and sprinkle each with a little thyme or chives. Gather the excess prosciutto over the top of the egg. Bake for 5-6 minutes or until eggs are cooked to your desired consistency. Stand for 2 minutes before removing from the tin.

Better Homes and Gardens