Egg’s in a cup..and then your tummy.

I love me some eggs. I don’t quite know why..they are very versatile and taste good in all forms: fried, poached, scrambled…not to mention that you can throw in many a accoutrement and it just enhances the flavour! One morning while watching Emeril..I saw him make ‘eggs in a cup‘. It looked pretty simple so I gave it a test run for an upcoming brunch I was went down like gangbusters! The cheesiest, creamiest egg dish with a nice salty injection of meatiness..or in my case veggie bacon.

eggs in a cup ingredients

First assembly the ingredients. 2 eggs cracked into separate bowls or teacups..2 tablespoons of heavy cream, 2 tablespoons of grated cheese, 1 veggie bacon slice, a pinch of parsley and a buttered ramekin.

Lay the veggie bacon, or ham if you so desire on the bottom of the ramekin..let it come up the sides too to create a nice crunchy exterior.

Crack two eggs into two separate small cups and pour simultaneously into one of the ramekins so that the eggs sit side-by-side on top of the ham slice. Season lightly with salt and pepper.

Eggs in a cup in oven

On a medium heat, bake the eggs in the center of the oven for 8-9 mins, until they become opaque.

Remove from the oven and drizzle each ramekin with 2 tablespoons of the heavy cream and then sprinkle 2 tablespoons of the cheese over the top.

Sprinkle the parsley and chives over the ramekin and then return to the oven.

Eggs in a cup ready to serve

Cook until eggs are just set up but yolks are still runny, about 10 to 12 minutes, depending on the oven. Remove from the oven and serve immediately.

Eggs served up

I like to pair it with a nice crusty whole wheat bread roll lightly toasted. Yum!!

Eggs in a cup are great for brunch, breakfast especially on those rainy horrible days when you are stuck indoors!

all images by cravenmaven


2 Responses

  1. Oeuf en cocotte! Yummy, one of my all time favourite comfort foods. I make mine plain and simple, buttered ramekin, 1 duck egg, topped with cream, salt & pepper and into the oven. Served with toast soldiers and a cup of tea. Deeeeeeelicious!

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