Little Quail Egg Prosciutto Cups

A charming amuse-bouche for a Sunday brunch, or an elegant accompaniment to a pasta dish or salad, these are super easy and the smaller size helps manage the saltiness of the baked prosciutto. Quail eggs last quite a bit longer than chicken eggs and can be found in Asian markets and specialty stores.


  • Vegetable oil cooking spray
  • 6 thin slices prosciutto, sliced in half crosswise
  • 12 quail eggs
  • Freshly ground black pepper


  • 12-cup mini muffin tin


  1. Preheat oven to 400 degrees.
  2. Spray a 12-cup mini muffin tin with cooking spray. Nestle a piece of prosciutto into each cup.
  3. Crack an egg into center of each and bake for 6 to 7 minutes or until egg whites are just barely set.
  4. Use a small offset spatula to remove the prosciutto cups, and season with pepper. Serve immediately.

*Makes 12 bites

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.