Brunch With Ayesha and Elle

Ayesha shared her top 5 brunch tips and two great recipes with Elle Magazine to celebrate The Seasoned Life (out September 20th). Head to Elle for her foolproof brunch tips, and find the recipe for Prosciutto Egg Cups with Asparagus below! 

Egg Cups

  • 6 very thin prosciutto slices (about 3 ounces)
  • 5 large eggs
  • ½ cup heavy cream
  • 6 tablespoons shredded Gruyère cheese
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Asparagus

  • 1 tablespoon extra-virgin olive oil
  • 1 bunch asparagus (about 12 ounces), trimmed and cut into 1-inch pieces
  • 1 green onion, thinly sliced, white and light green parts separated from dark green parts
  • 1 cup cherry tomatoes, halved
  • 4 fresh sage leaves, coarsely chopped
  • Kosher salt
  • Freshly ground black pepper

To make the egg cups: Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil and place a standard- size 12-cup nonstick muffin tin on top.

Line every other cup of the muffin tin with 1 prosciutto slice, pressing the prosciutto snugly into the bottom and up the sides of the cup. There should be some overhang on each side. In a bowl, whisk the eggs and cream until smooth. Season with the salt and pepper.

Divide the egg batter among the prosciutto-lined muffin tin cups, filling each one about three-quarters of the way. Sprinkle each cup with 1 tablespoon shredded cheese and fold the prosciutto over to cover the filling. Bake until bubbly, puffed, and golden brown, about 20 minutes.

To make the asparagus: When the egg cups are nearly done, heat the oil in a skillet over medium-high heat. Sauté the asparagus until the stalks are lightly browned and have started to soften, 3 to 4 minutes, adding the white and light green parts of the green onion during the last minute of cooking. Turn off the heat and stir in the tomatoes and sage. Season with a pinch each of salt and pepper.

Continue to stir with the heat off until everything is mixed well and the tomatoes are warm. Garnish with the dark green onion slices.

Scoop an egg cup (or two) onto each plate, then spoon the asparagus and tomatoes alongside. Serve while still hot.