- 8 slices slices prosciutto
- 3/4 cup grated Gruyere cheese
- 8 large eggs
- 1/4 cup heavy cream
- 1 tsp chopped fresh thyme
- Salt and freshly ground pepper
- 4 English muffins, toasted
Preheat oven to 375°. Lightly spray a 12-cup muffin pan with cooking spray.
Place 1 slice of prosciutto in 8 muffin cups, leaving a 1/4″ overhang on all sides. Sprinkle 1 tablespoon cheese into each prosciutto cup. Crack 1 egg into each and drizzle 1 teaspoon cream over each egg. Top each with a pinch of thyme, and season with salt and pepper. Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes.
Meanwhile, butter toasted English muffins and divide between 4 plates. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve on top of English muffins.