Prosciutto-Wrapped Baked Eggs on Arugula

Use your trusty muffin tin to make this adorable and delicious savory brunch.
By Rachael Ray Every Day ,

Photography by Peter Ardito

Recipe by Sarah Tenaglia

4 Servings


  • 1/2 cup EVOO

  • 1/2 cup chopped fresh basil 

  • 1 tbsp. finely chopped shallot

  • 8 slices prosciutto

  • 8 large eggs

  • 2 tbsp. fresh lemon juice (from about 1/2 lemon) 

  • 8 cups baby arugula

  • Crusty bread, for serving


In small bowl, whisk EVOO, basil, and shallot. Brush 1 tsp. of basil-shallot oil in each of 8 nonstick muffin cups. Line cups with prosciutto, overlapping the ends. Crack in eggs. Bake at 400° until eggs are just set, about 12 minutes. In large bowl, whisk lemon juice and remaining basil-shallot oil; season dressing and reserve 2 tbsp. Toss arugula with dressing in bowl. Mound salad onto plates. Top with eggs. Drizzle with reserved dressing; season. Serve with bread. 

Nutrition Information

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