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Egg in a Cup recipe


  • Recipes
  • Dish type
  • Breakfast

As the name goes, this recipe is eggs and toast in a cup that you would normally drink out of. I believed as a child that my grandad invented it but since I have learnt that other people have heard of a similar recipe that's referred to as 'Chucky Egg'. Amazing!


Cheshire, England, UK

183 people made this

IngredientsServes: 1

  • 2 large eggs
  • 4 slices of toast
  • 1 tablespoon vinegar
  • 1 tablespoon butter
  • 1 pinch salt
  • 1/2 teaspoon white pepper

MethodPrep:3min ›Cook:10min ›Ready in:13min

  1. Get your ingredients together and toast ONE slice of toast. Grab a largish tea or coffee cup.
  2. Put your vinegar in the water and let it come to the boil. The vinegar helps keep the egg white together if the egg cracks. Boil your two eggs for 4.5 minutes. This should make the whites firm and the yolk nice and runny.
  3. Chop the slice of toast up into tiny cubes.
  4. Place the toast, butter, salt and pepper into the drinking cup.
  5. When the 4.5 minutes are up take the eggs out the water and run them under cold water for around 10-20 seconds, then peel them making sure not to split the whites and lose the yolk. Put the eggs (shell free) into the cup also. Now with a spoon, mash the eggs, toast, butter, salt and pepper all together so all the butter and egg yolk make the toast soft.
  6. Place the cup back in the boiling water, make sure no water spills over onto the cooker or into the cup. Keep the ring on low and let the water gently simmer. Warm the cup for around 3-4 minutes, stir it every 30 seconds or so to stop it from sticking.Toast the rest of the bread while doing this and butter it to your taste.
  7. Cut the toast into soldiers (1.5-2 cm strips). Eat. I like to put mine on the toast a spoon full at a time.

Serving suggestion

Add Tabasco or another chilli based sauce, it is lovely if you like it a little hotter. If you do don't add the salt as most chilli sauces have a lot of salt in them already.

Tip

Even better if you add more butter, like 30g... but not good for the waist.

See it on my blog

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

i love this dish easy to prepare and so tasty-30 Nov 2011

Quick easy & something different never heard of this before but will defo be doing it again, lush x-07 Aug 2013


3 Easy 21 Day Fix Egg Cup Recipes

Mornings can be tough. There are a hundred things to do to before rushing out the door, and often breakfast is an afterthought.

It’s tempting to reach for a breakfast bar, grab a “healthy” scone at the coffee counter (it has blueberries in it, so it counts, right?), or worse, skip breakfast altogether.

That’s where these protein-packed egg cups come in. The simple recipes for these grab-and-go mini-omelets make enough for a week’s worth of breakfasts.

Got extra? Store them in the fridge and reheat them in the microwave.

Inspired to make your own egg cup recipes? Add lean proteins, leafy greens, vegetables, or herbs in the same proportions as we have and show us your results!


How To Make Healthy Egg Muffin Cups

Brush a muffin tin (this is the one I used) with melted coconut oil or nonstick spray. I found that coconut oil always helped these egg muffin cups pop right out. You can also use a silicon muffin pan. Into each muffin cup, add in your favorite veggies, herbs or greens.

Here are a few ideas for inspiration:

  • Arugula + Tomato + Goat Cheese
  • Black Olives + Kale + Onions
  • Peppers + Onions + Mushrooms
  • Kale + Mushrooms + Onions
  • Mushrooms + Spinach + Peppers
  • Tomato + Basil + Shredded Mozzarella (tastes like pizza!)

Personally, I get bored eating the same thing every day so I like to switch it up. I make 6 different ones or, 3 and 3. Plus, this is a great way to use up leftover veggies, herbs, and greens in your fridge.

Once you add the mix-ins, you add one scrambled egg per cup. You can also whisk all the eggs and fill each muffin cup leaving 1/4&Prime from the top. Bake them for 20 minutes. They will inflate slightly while they are in the oven but they will deflate once they cool.

Once cooled, you place each egg muffin in a resealable bag or place a few of them in an airtight container. Store them in the fridge for up to 6 days. Every morning you heat one up in the microwave for 30-40 seconds. You can also freeze them all in an airtight freezer bag. More storage info in the notes of the recipe below.

The recipe below for these egg cups is a guide. Feel free to customize these as you wish!

Now, you have NO EXCUSE to skip breakfast when you&rsquore on the run each morning!

Other breakfast recipes you may like:


Step 1. Beat together the milk and eggs.

Step 2. Then mix in the rest of the ingredients.

Step 3. Divide the egg mix equally in the muffin cups and bake for 18-20 mins or until set.

Step 4. Let egg cups cool for 5 mins then remove from tray and eat warm or allow to cool completely and eat cold.

Chefs Tip. If you don&rsquot have large eggs, then use 8 medium eggs instead.


Meal prep this bad boy!

I’m making this every morning fresh for my breakfast. But perhaps you don’t even have the time to mix things and pop it in the oven or microwave. Maybe you need a more grab and go breakfast. Well the good news is that you can meal prep these bad boys. I’d say 4x the recipe, so 8 eggs instead of 2 and use a muffin tin or tray to bake it in. So you have smaller egg cups and you can just grab and go in the morning.

Though you might not be going anywhere given the current world situation (this might not be the case if you are reading this in the future) but either way the grab and go option exists.


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Recipe Summary

  • 3 tablespoons unsalted butter, melted
  • 8 slices white or whole-wheat sandwich bread
  • 6 slices bacon
  • 6 large eggs
  • Coarse salt and ground pepper

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.


Our Best Egg Recipes

Whether you're craving sunny-side-up, over-easy or hard-boiled eggs, we've got just the recipe for you — plus even more egg-cellent ways to enjoy this breakfast staple.

Related To:

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Marshall Troy ©2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

©2013,Television Food Network, G.P. All Rights Reserved

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Prosciutto Baked Egg Cups

  • Author: Krista @ JoyfulHealthyEats.com
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 12 egg cups 1 x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Description

Prosciutto Baked Eggs Cups are an easy and healthy make ahead breakfast boasting 10 grams of protein with only 116 calories per serving!

Ingredients

  • 12 slices of proscuitto
  • 12 whole eggs
  • 1 tablespoon of grape seed oil
  • 4 cups baby spinach
  • 1 roasted red pepper, diced
  • 1 garlic clove, minced
  • salt & pepper to taste
  • garnish: chopped chives

Instructions

  1. Preheat oven to 425 degrees F.
  2. Heat a medium saute pan to medium high heat, add grape seed oil and garlic to a pan. Saute for 30 seconds, stirring the whole time. Next, add spinach to the pan and saute for 2-3 minutes until wilted. Season with salt. Add in the roasted red pepper, saute for another minute and remove from heat and set aside.
  3. Spray a 12 cup muffin pan with cooking spray.
  4. Fill each muffin cup with prosciutto, making sure to line the bottom and sides of the cup (using little pieces to patch in holes as necessary.)
  5. Then fill in each muffin cup with 1-2 tablespoons of the spinach mixture.
  6. Carefully crack 1 egg into each muffin cup. Season with cracked black pepper.
  7. Bake for 10 minutes for runny eggs or 13-15 minutes for set eggs.
  8. Garnish with chopped chives.

Nutrition

  • Serving Size: 1 egg cup
  • Calories: 116
  • Sugar: 0 g
  • Sodium: 565 mg
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 10 g
  • Cholesterol: 196 mg

Keywords: egg cups, easy egg cups recipe, make ahead breakfast ideas, proscuitto breakfast, how to make egg cups