Ayesha Curry

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


  • 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.

Ayesha Curry and The Seasoned Life in Essence

Ayesha Curry's cookbook The Seasoned Life comes out in September, so Essence did a great feature on what to expect! Check out the full article here, and read on for an excerpt!

The Seasoned Life (Little Brown)

The Seasoned Life (Little Brown)

“When I was growing up, eating together as a family was the easiest way to open the lines of communication. It was where we had our best and worst conversations,” says Curry, who has four siblings. “I feel that’s being lost today with a lot of families because everybody’s on the go. I get that people can’t do it every night, but even once a week it’s important to unplug and catch up with each other.” 
In addition to providing traditional recipes for the novice cook, The Seasoned Life documents Curry’s exciting journey as a wife, mother, daughter, sister and friend. “This feel-good book shares my childhood, how I met my husband and how everything I experience involves food,” she says. She even peppers the pages with at-home how-tos, such as the way to create fragrant body scrubs using kitchen staples or items in your pantry. 

Ayesha in People Magazine

Ayesha Curry talked to People Magazine about her cooking career and shared a great recipe for Mango Lemonade. Check out the full article here, and find the recipe and an excerpt below!

Despite her culinary chops, Ayesha considers herself a “relaxed lifestyle expert” who doesn’t obsess over making everything Pinterest-perfect. “Entertaining gives me anxiety,” she admits. “I’m the most disorganized person on the face of the planet but the whole message I’m trying to send is that’s normal. You can have organized chaos and that’s okay.”

Mango Lemonade

1 mango, peeled and chopped (about 1 ½ cups)
¾ cup sugar, divided
4 ¼ cups water, divided
1 cup fresh lemon juice (from about 8 lemons)
1 tsp. bitters, such as Angostura

1. Process the mango, ¼ cup of the sugar, and ¼ cup of the water in a blender until smooth. (This will make the puree for the lemonade.)

2. Combine the lemon juice, bitters, and the remaining 1/2 cup sugar and 4 cups water in a 2-quart pitcher; stir until the sugar dissolves. Stir in the puree. Serve over ice in tall glasses.

Ayesha + Zupa