Eggs in cups

These are so cute! If you have people over for breakfast – serve eggs in cups and you will be a hero! Smile and nod when people applaud you for slaving over the stove for hours.

Add some fresh, crusty bread, side salad, and you will end up with people over for breakfast every day…. So maybe choose your audience wisely.

 

 

 

 

Eggs in cups
Print Recipe
Servings Prep Time
2 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
20 minutes
Eggs in cups
Print Recipe
Servings Prep Time
2 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to gas mark 4, 180C
  2. Put three tablespoons of passata at the bottom of each ramekin
  3. Break two eggs into each ramekin, add a pinch of salt, a little bit of pepper, and a pinch of nutmeg. Top with a tablespoon of passata
  4. Put the ramekins in the baking tray half-filled with hot water and bake in the preheated oven for about 20 minutes until eggs are set
  5. Baking times will vary depending on your oven, and how you like your eggs
  6. Serve with a tablespoon of fresh basil pesto on top
Recipe Notes

Try:

  1. Use crème fraiche instead of tomatoes
  2. You can easily make it in bulk – just multiply eggs and tomatoes by the number of people you are saving and you can bake it in one dish as well (just mind - it will take longer to bake)
  3. Pretty much all combination of vegetables could work, some of them you may need to precook, though.
  4. Try adding sautéed spinach.
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