Did you know eggs are the perfect hangover cure? This is because they contain cysteine, an amino acid that can help break down alcohol in the body.

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  • 1/2 teaspoon extra virgin olive oil

  • 12 slices (2 x 100g packs) thinly sliced prosciutto

  • 2 egg tomatoes, sliced thickly

  • 12 large eggs

  • 1 cup (100g) grated cheese e.g. Swiss, Gruyere

  • Salt flakes & freshly ground black pepper

  • 2 tbsp finely chopped parsley


  • 1.

    Preheat oven to 180C.

  • 2.

    Oil a 12-cup muffin pan, then ease a slice of prosciutto into each one, leaving 2cm above the pan edge. Ensure there are no holes where egg could seep through.

  • 3.

    Place a slice of tomato inside the prosciutto, then a spoonful of shredded cheese into each cup, then crack an egg into each on top of the cheese. Season with salt and pepper, and then sprinkle with chopped parsley.

  • 4.

    Bake for 13 to 15 minutes, or until the eggs are cooked as desired. Serve hot or cold.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 145kj
  • Fat Total 9g
  • Saturated Fat 3g
  • Protein 13g
  • Carbohydrate 1g
  • Sugar 0g
  • Sodium 581mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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