Servings
6
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Directions
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Preheat oven to 375°F. Place cheese in freezer until ready to use (this will make it easier to shred). Toss together parsley, shallot, and lemon zest in a small bowl. Stir in 1/4 cup of the oil and 1/4 teaspoon of the salt. Set gremolata aside.
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Heat butter and remaining 1 tablespoon oil in a large skillet over medium-high until butter is melted and mixture is sizzling, about 1 minute. Add mushrooms and spread in an even layer. Cook, undisturbed, until mushroom bottoms are browned, about 5 minutes. Stir mushrooms. Continue cooking, stirring occasionally, until browned all over, about 5 minutes. Stir in 1/2 cup gremolata and remaining 1/4 teaspoon salt. Cook, stirring constantly, until fragrant, about 10 seconds. Remove from heat.
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Lightly grease a 12-cup muffin pan with oil. Drape 1 prosciutto slice inside each muffin cup, folding and overlapping each slice as needed to cover bottom and sides of cup, and letting edges of prosciutto hang over cup edges.
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Remove cheese from freezer, and shred using large holes on a box grater. (You’ll have about 1 1/4 cups shredded cheese.) Sprinkle half of the cheese (about 2/3 cup) evenly into prepared muffin cups (about scant 1 tablespoon per cup). Top cups evenly with mushroom mixture (about 1 scant tablespoon per cup), pressing into bottoms of cups. Crack 1 egg into each cup. Spoon 1 teaspoon cream over each egg. Sprinkle evenly with remaining cheese. Sprinkle with desired amount of salt and pepper.
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Bake until egg whites are just set, 12 to 15 minutes. Remove from oven; sprinkle eggs evenly with remaining gremolata (about 1 teaspoon each). Let cool 5 minutes.
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Run an offset spatula or a butter knife around egg cup edges to loosen; remove from pan. Serve immediately.
Total Time
Min
Active Time
Min
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