Primrose Cups

By Kevin • 30 or Less, All, Eggs • 31 Mar 2013

Primrose Cups

Thanks to PrimroseMK for sharing the concept for this creation. You can see her original version made with sliced turkey breast and spinach here. I spiced things up a little with genoa salami, parmesan and arugula. More importantly, I got lazy by using a silicone muffin pan whose cups have a semi-spherical shape. This allows you to carefully press against the bottom to remove the cups for plating.

As for the “serves three”, two per person seemed good and the tray I was using had six cups. You get the idea. Make as many as you like using your favourite combination of charcuterie and greens.

Time: 25 minutes

Serves: 3


6 slices genoa salami
1 cup baby arugula
2 tablespoons grated parmesan cheese
6 eggs
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper


Preheat your oven to 400F.

Place one slice of salami in each cup of a muffin pan, shaping into a cup as much as possible. Place the pan in the oven for five minutes.

Remove the pan from the oven, filling the salami cups with the arugula and parmesan. Carefully crack one egg into each cup and season with the salt and pepper.

Return the pan to the oven for ten minutes or until the eggs whites are just set.

Remove the pan from the oven and let rest for three minutes before carefully removing the salami and egg cups for plating. Serve immediately.

Get the PDF and nutrition info

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