Monday, June 16, 2008

The Godly "Egg Cup"

The Godly "Egg Cup", originally uploaded by razzieswirl.

This recipe is so easy, it's one of "those" recipes, if you can boil water you can surely make this. The amazing thing about it though, it tastes much better than boiled water, it's really flavorful, it tastes like something you would order for a lovely sunday brunch. However, it takes little to no work and bakes up quickly, making it a perfect choice for a rushed Tuesday morning breakfast, you can throw a few together put the muffin tin in the oven and have enough time to get dressed without worrying about what your going to eat before you leave the house. You can also make a batch of these and put any leftovers in the fridge for a later morning as they heat up fast and quickly. I place one egg cup on half of an english muffin that has been lightly buttered. So, so good! Even my boyfriend (who doesn't generally like eggs, unless it's crab cake eggs benedict) really enjoyed these.

So without further ado the recipe!

Egg Cups: (I am going to write this recipe for one egg cup, it's very simple so if you want to make five, just do this five times).


One egg

One slice of deli ham (I used honey cured)

4 Tablespoons Cheese(s) of your choice (I used Asiago and Tintern a chive shallot cheese from England but swiss, cheddar, brie anything would be good)

Teaspoon chopped italian parsley

Directions: Preheat oven to 375 degrees

1. Place one slice on ham in a buttered muffin tin

2. Sprinkle a Tablespoon or two of cheese in the bottom of the ham cup (more if you like)

3. Crack and drop egg into the cup

4. Sprinkle with salt, pepper and additional tablespoon of cheese

5. Bake in preheated oven for about 15 minutes, until egg whites are cooked thoroughly and yolk is still a light yellow (longer if you want your egg yolk hard).

6. Remove from oven and top with a sprinkling of italian parsley.



Pannifer's said...

Yummy! But all the savouring of its goodness would make me late for work... :)

Teresa Cordero Cordell said...

Between the Raspberry Tartlettes and the Egg Cup - and those beautiful photos, my gosh what a wonderful site. Everything looks delicious. Thank you for sharing.

miss mallory opel said...

thank you for stopping by, and leaving me such lovely comments!

Cora Lynn said...

Hi! Your my swapee for the august birthday swap on swap-bot. I was looking around and found this recipe. I tried it out and it was so delicious, easy, and even fun! I HATE to cook and I had fun making it. I look forward to whipping together a birthday present for you. A funny thing is that I saw on your profile that you're from Bellingham? I know someone from Bellingham! It's such a small world, eh? I've been to Bellingham a few times visiting my friend. Crazy. So this comment is way too long.

Georgina Ingham | CulinaryTravels said...

What a fabulous idea. Such attractive presentation.