Spring Egg Cups

Cuisinart original

Sophisticated and sure to impress your brunch guests.


Makes 6 individual servings


6 slices prosciutto 2 to 3 asparagus spears, sliced lengthwise into thin ribbons using a peeler or mandoline 5 large eggs ¼ cup half-and-half ¼ teaspoon kosher salt Freshly ground black pepper, to taste 2 teaspoons finely chopped fresh dill ¼ cup goat cheese, crumbled

Nutritional information

Nutritional information per serving:  Calories 116 (62% from fat) • carb. 1.5g • pro. 10g • fat 8g sat. fat 3.3g • chol. 172mg • sod. 432mg • calc. 32mg • fiber 0g


1 . Lightly grease a regular 6-cup muffin pan with oil . Press one slice of prosciutto into each muffin cup to entirely line bottom and sides, leaving some overhang . Mend any cracks . Fill each muffin cup with some of the asparagus ribbons .

2 . In a bowl, whisk together the eggs, half-and-half, salt and pepper . Stir in dill and crumbled goat cheese .

3 .  Fill each cup two-thirds of the way with the egg mixture .

4 . Place the muffin pan directly on the bottom of the Cuisinart® AirFryer . Set the temperature to 350°F and AirFry for 8 to 10 minutes, until egg cups are set and no longer runny . Run a knife along the edge of each cup to loosen from pan . Serve warm .