Salami Spinach Egg Cups
Eggs for breakfast is a staple in the standard paleo diet. But what if you could elevate the eggs? And only dirty one pan? Good news. I gotcha covered with these easy salami spinach egg cups. There’s lots of recipes for egg cups on the internet but this one is simplified. After all, it’s only 3 ingredients. THREE.
As you know I work full time. I also hate mornings. So I wake up at the very last possible second and rush out the door. Maybe I put my makeup on while sitting in traffic. Maybe I don’t. Regardless, there is little time for a homemade breakfast. Meal prepping is my secret. Sunday night I scramble together a casserole or frittata so I can grab a slice weekdays on the way to work. Monday morning strikes. Half awake I crawl downstairs to open the refrigerator door. While squinting at the bright fridge light I stick my hand in, grab a pre-cut eggy square, and stumble into my car. Sometimes when I want to get fancy, and ONLY when I want to get really fancy, I’ll stick it in the microwave for 20 seconds.
PROS
Impressive and creative brunch idea
Tasty grab-and-go breakfast
ONE PAN clean up
Freakin’ beautiful
Salami prevents it from sticking to the pan
Cooked to perfection orange yolk without a runny mess
Great for 30 minute meal prep
Flexible recipe: single cup or 3x the recipe
Protein and greens to fuel your day
CONS
Bad if you hate delicious Italian food
- 8 large eggs
- 16 slices salami
- 1 1/4 cup fresh spinach
- Preheat oven to 350 F
- Press two slices of salami in each cup. Overlap one slice onto the other to coat the entire cup. Be sure the salami covers the edges of the height of the cup. That way the egg doesn't spill out and it keep it looking fancy. I used salami slices that were about 3" diameter.
- Fold a few leaves of spinach and press them on the floor of the salami cup.
- Crack a large egg on top of the spinach to fill cup.
- Repeat step 1-3 for each cup in your muffin pan.
- Cover with aluminum foil. Place in oven for 15 minutes. After 15 minutes, remove aluminum foil and continue cooking in oven for 10 more minutes.
- Tip: To test how the eggs are cooking tap the muffin pan. If the eggs jiggle a lot when you tap it let it continue cooking. When done, the yolks may still look undercooked, but are soft and delicious!
(RECIPE)
Spinach and artisanal Italian meats are what elevate this egg cup. Speaking of artisanal Italian meats. What’s your favorite? Capicola? Prosciutto? Mortadella? Soppressata? Pancetta? There are so many varieties of salumi (plural for Italian cured meats). I grew up in an Italian-American family eating these meats and I still get them confused. So… here’s the scoop on some of the more common Italian meats.
First of all, there’s two types of cured meats 1. from a whole part of the pig (ie, prosciutto from the pig’s hind leg) or 2. in a casing (ie, pepperoni).
Prosciutto
aka Parma ham, a whole salted and air dried pork hind leg. Usually sliced thin and known for it’s delicate, salty, and buttery components.
Capicola
similar to prosciutto but made from whole pork shoulder, capicola (or as we say in the Northeast, Gabagool) is usually smoked
Pancetta
aka Italian bacon, pancetta is pork belly that is rolled and tied before curing.
Sopressata
this spicy sausage-like salame is made from different cuts of the pig which are coarsely ground into a casing
Geona Salami
a traditional cured, unsmoked salami that is usually softer than other casing salami such as pepperoni or soppressata.
Pepperoni
a smokey and spiced version of salame made from ground pork in a casing. Paprika gives the red color.
Mortadella
aka fancy bologna. It’s got bits of fat throughout and is often paired with olives in a muffaletta.
ALL THE MEATS! Pick your favorite and mangia paleo!
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I love how simple these egg cups are. We’ve made them several times with whatever salami we happen to have in the house.
so glad you like them!