Salami and eggs - such a great combination, and these tasty cups are so much fun to make and eat! Ready in about 30 minutes and truly easy to make, they're absolutely perfect for a weekend brunch.
I like having eggs for breakfast. They're delicious and filling. I usually don't mind simply fried or poached eggs, especially on keto English muffins. But sometimes you want variety. Festive, pretty, and delicious, these salami and egg cups are gorgeous and filling. They're perfect for breakfast and can also be served to your guests for brunch.
Ingredients
You'll only need a few simple ingredients to make these cups. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Olive oil spray: I use extra-virgin olive oil. If you prefer an oil with a higher smoke point, use avocado oil or softened butter.
- Salami slices: I like to use pre-sliced salami. It ensures thin, even slices.
- Eggs: I use large eggs in most of my recipes. But in this recipe, medium eggs work better to prevent an overflow of the egg whites.
- To season the eggs: Kosher salt, black pepper, red pepper flakes, and dried parsley.
Variations
- You can use soft butter instead of olive oil to grease the ramekins. Ghee is another good option.
- Sprinkle grated parmesan on the cups before baking them.
- Beef salami works just as well as pork salami in this recipe.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Lightly grease four 4-ounce ramekins with olive oil and place them on a rimmed baking sheet. Place one salami slice on the bottom of each ramekin. Arrange four more slices around the sides, overlapping each other. This will be the "cup" that will hold the egg.
Break an egg into each "cup."
Bake the cups in a 350°F oven until the whites are fully cooked, about 20 minutes. Remove the cups from the ramekins, season, and serve.
Expert Tip
I typically use large eggs in my recipes. However, 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.
Recipe FAQs
That would depend on how long you bake the cups. As a general rule, I find that since I want the whites to be fully cooked, the yolks usually end up fully cooked as well.
Not really. These cups are best served and enjoyed fresh out of the oven. If you end up with leftovers, you can keep them in the fridge for a couple of days, but I wouldn't make them ahead of time on purpose.
Yes. Check out this recipe for ham and egg cups.
Serving Suggestions
Since I make them for breakfast, I simply serve one or two cups per person, sometimes with an easy side of sliced tomato or a small bowl of fresh berries. If I have them in the freezer, I sometimes add buttered keto biscuits.
Storing Leftovers
This is one of those recipes where it's best to make only as many as you can eat right away.
However, if you 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.
I don't recommend freezing these cups. Their flavor and texture will suffer. Thawed cooked eggs can be dry and rubbery.
More Egg Recipes
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Recipe Card
Salami and Egg Cups
Video
Ingredients
- Olive oil spray - extra-virgin
- 20 salami slices - 3 ounces; I use Applegate
- 4 medium eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional garnish:
- Pinch red pepper flakes
- Pinch dried parsley
Instructions
- Preheat the oven to 350°F. Lightly grease the bottom and sides of four 4-ounce ramekins with olive oil and place them on a rimmed baking sheet.
- Place one salami slice on the bottom of each ramekin, then arrange four more slices around the sides, overlapping. This will be the salami "cup" that holds the eggs.
- Break an egg into each "cup."
- Bake until the whites are set, about 20 minutes. Gently run a knife around the edges of each cup. Slide a spoon underneath each egg to release it from the ramekin.
- Season the cups with salt, pepper, red pepper flakes, and dried parsley. Serve immediately.
Notes
- 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. Alternatively, you can pour out some of the egg whites before pouring the eggs into the salami shells.
- This is one of those recipes where it's best to make only as many as you think you'll be able to eat right away. However, if you 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. I don't recommend freezing the leftovers.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
