Meal Prep Prosciutto Plantain Egg Cups with Spicy Chimichurri
Sweet, salty, and a little spicy - these Prosciutto Plantain Egg Cups with Spicy Chimichurri bring all the flavors and are great for brunch, breakfast on the go, or meal prep. Whole30 approved, paleo, gluten & dairy free!
Servings 9 egg cups
Calories 162kcal
Ingredients
Prosciutto Plantain Egg Cups
- 1/2 tablespoon avocado oil
- 1 medium ripe plantain*, cut into 9 1/2 inch pieces (225 grams)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 9 pieces prosciutto
- 9 large eggs
- 3-4 1/2 tablespoons spicy chimichurri
- avocado oil, for greasing
- optional toppings: fresh chopped parsley
Instructions
- Make the sauce. Add all the chimichurri sauce ingredients to a Vitamix or high powered blender and blend until combined, but still has a little texture. Set aside.
- Preheat the oven to 400 degrees Fahrenheit. Grease 9 cups of a regular sized muffin tin with avocado oil. Mold 1 piece of prosciutto into each cup, making sure there are no holes that the egg can seep through.
- Heat a medium-sized skillet over medium heat, add avocado oil, and let it get hot (about 30 seconds). Once oil is hot, add plantain pieces. Add garlic powder, salt, and pepper and cook for 3-5 minutes until slightly soft and golden brown. Flip and cook for another 2-3 minutes.
- Remove plantain coins from pan and place one in each prosciutto cup. Crack an egg into each cup. Top with 1 teaspoon-1/2 tablespoon spicy chimichurri sauce.
- Bake for 15-18 minutes, or until desired doneness is reached. I like mine with the yolks still slightly runny and cooked for about 16 minutes.
- Top with fresh parsley and enjoy! Store in the fridge in a tightly sealed container for about a week.
Notes
*a ripe plantain will be yellow with some brown spots on it.
Nutrition
Serving: 1g | Calories: 162kcal | Carbohydrates: 5g | Protein: 10g | Fat: 12g | Sugar: 2g