Ready in about 30 minutes and truly easy to make, they’re absolutely perfect for a weekend brunch. I really like having eggs for breakfast. 🍳 They are so 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, salami and egg cups are tasty, gorgeous, and very filling. They are perfect for breakfast, and you can absolutely serve them to your guests for brunch.
Ingredients
You’ll only need a few simple ingredients to make these tasty cups. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Olive oil spray: I love cooking with this flavorful oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Softened butter works too. 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 actually work better to prevent an overflow of the egg whites. To season the eggs: I use kosher salt, black pepper, red pepper flakes, and dried parsley.
Instructions
Making salami and egg cups is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Prepare the ramekins. Lightly grease four 4-ounce ramekins with olive oil and place them on a rimmed baking sheet. Assemble the cups. Now, place one salami slice on the bottom of each ramekin. Then arrange four more slices around the sides, overlapping each other. This will be the “cup” that will hold the egg. Add the eggs. Break an egg into each “cup.” As mentioned above, if you’re using large eggs, you might want to pour out some of the whites first. Bake. Bake the cups in a 350°F oven until the whites are fully cooked, about 20 minutes. Then season and serve.
Expert tip
I typically use large eggs in my recipes. But in this recipe, large eggs might overflow from the cups. So it’s best to use medium eggs if you can find them. Alternatively, you can pour out some of the whites before pouring the eggs into the cups.
Frequently asked questions
Variations
Serving suggestions
Since I make them for breakfast, I simply serve one or two cups per person, sometimes with a very simple side of sliced tomato, or - if I have them in the freezer - with buttered keto biscuits.
You can use soft butter instead of olive oil for greasing the ramekins. Ghee is another good option.Try sprinkling grated parmesan on the cups before baking them.Beef salami works just as well as pork salami in this recipe.
Storing leftovers
This is one of those recipes where it’s best to only make as many as you think you’d be able to eat right away. However, if despite your best intentions you do 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.
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Recipe card
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