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 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.
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.
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.
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
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 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, as explained below. But I wouldn't make them ahead of time on purpose.
I don't recommend freezing these cups. Their flavor and texture will suffer. Thawed cooked eggs tend to be dry and rubbery.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- 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.
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.
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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Salami and Egg Cups
- Olive oil spray
- 20 salami slices (3 oz. I used Applegate's)
- 4 medium eggs
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- Pinch red pepper flakes
- Pinch dried parsley
- Preheat your oven to 350 degrees F. Lightly grease the bottom and sides of four 4-ounce ramekins with olive oil and place them on a baking sheet.
- Place one salami slice on the bottom of each ramekin, then arrange four more slices around the sides, overlapping, as shown in the video below.
- 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 with salt, pepper, red pepper flakes, and dried parsley. Serve immediately.