This one of my favorite breakfasts to make for guests and family. It had been a while since I had made this for my own family so I decided to do it this morning. One of the great things about egg cups is that they look fancy and like you spent a great deal of time in the kitchen. The good news are that they are very easy to make.
You can use ham or spinach as the bottom layer or both; it really just depends on your guests or family preferences.
These have been a big treat in our house for years. I hope you enjoy the recipe and I would love to hear about any variations that you try at your house.
Egg Cups: 2 servings or 4 starters
4 eggs
2 Tbls of Sour Cream
1 Tsp Fresh Tarragon, finely chopped
1 Tsp Fresh Chives, finely chopped
4 oz of Fresh Mushrooms, finely chopped (Button or Exotic)
4 -8 slices of Thin Ham or 8 to 12 leaves of Spinach (large leaf)
1 Tbls Butter
4 lightly buttered ramekins
Preheat oven to 425 F
Line 4 Ramekins with ham or spinach to cover bottom and sides with some overlap to create the cup.
Saute mushrooms in the butter until moisture is removed; add tarragon and chives. Take off the heat and gently add sour cream. Spoon mixture into the 4 ramekins. Top each ramekin with one egg.
Bake for approximately 12 minutes or until white is no longer clear.
Do not over cook, as the egg yolk is best still runny.
Serve and enjoy your egg cups. I hope they become a favorite in your house as well.
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