Individual Proscuitto, Spinach, and Egg “Pies”

We make these elegant little pies often at the Market. There’s no crust involved; the prosciutto forms the outside of the pie. Customers love them to eat on the run because they’re easy to eat out of hand. For the same reason, they’re great to serve for a weekend brunch or picnic.

Serves 4 to 6

Olive oil for greasing the muffin tins
6 thin slices prosciutto
6 large eggs
1 cup loosely packed spinach, roughly chopped
1 ounce Cheddar cheese, shredded (about 1/4 cup)
12 grape tomatoes or small cherry tomatoes, halved
Sea salt and freshly ground black pepper

1. Preheat the oven to 350ºF. Lightly grease a 6-cup muffin tin with olive oil.

2. Line the muffin cups with the prosciutto slices, pressing the prosciutto into the bottom and sides of each cup. (The prosciutto slices will overlap each other on top of the tin.) Crack 1 egg into each cup. Sprinkle the spinach over the eggs, then the Cheddar cheese, dividing them evenly. Top each serving with four tomato halves, season with salt and pepper. Bake for 15 to 18 minutes, until the egg whites are firm and the yolks are starting to set but are still soft in the center. Set them aside to cool for about 5 minutes.

3. Run a knife around the edges of each cup to loosen, then lift the pies out of the tin. Serve the pies warm or at room temperature.