Ready in about 30 minutes and truly easy to make, they’re absolutely perfect for a weekend brunch. I like having eggs for breakfast. They’re delicious and very filling. I usually don’t mind simply fried or poached eggs, especially on toasted keto English muffins. But sometimes you want variety, you know? Festive, pretty, and delicious, these salami and egg cups are gorgeous and filling. They are perfect for breakfast and can absolutely be served to your guests for brunch.
Recipe Card
Olive oil spray: I use extra-virgin olive oil. If you prefer an oil with a higher smoke point, use avocado oil or softened butter. Salami slices: I like to use pre-sliced salami. It ensured thin, even slices. Eggs: I use large eggs in most of my recipes. But in this recipe, medium eggs work better to prevent an overflow of the egg whites. To season the eggs: Kosher salt, black pepper, red pepper flakes, and dried parsley.
Prepare the ramekins. Lightly grease four 4-ounce ramekins with olive oil and place them on a rimmed baking sheet. Assemble the cups. Place one salami slice on the bottom of each ramekin. Arrange four more slices around the sides, overlapping each other. This will be the “cup” that will hold the egg. Bake. Bake the cups in a 350°F oven until the whites are fully cooked, about 20 minutes. Remove the cups from the ramekins, season, and serve. Alternatively, you can pour out some of the whites before pouring the eggs into the cups. However, if you end up with leftovers, you can keep them in the fridge in a sealed container for up to two days. Reheat them in the microwave or enjoy them cold. I don’t recommend freezing the leftovers.
