Eggs are high on the list of super foods for me, these clever little things are almost the perfect food all in one shell, they contain a little bit of every single nutrient our bodies need. With this in mind I try to eat and serve them for breakfast at least a few times a week but often don’t have the time to perfectly poach (my favourite), boil, scramble or fry… The Egg Cup is my go to when I want a quick, no fuss, power packed breakfast.
There are so many variations you can do with this genius little recipe, from very basic, just egg and a dash of milk, gourmet – Parma ham and Brie, to whatever bits and bobs you may have lurking in your fridge. The other thing I love is that they are individual so if you have a house of picky eaters, like I do, you can add or leave out accordingly. Also a little goes a long way, one egg – one cup!
This recipe is for a microwave, that’s what makes it so speedy. The same ingredient works just as well in the oven, however, it does take considerably longer – just substitute the cup for a heatproof bowl or better yet do a large batch in a muffin or cupcake tray – they make great lunchbox fillers and depending on your add-ins. It will last well in the fridge for a few days.
Let’s start with the egg base…
A small cup or microwave proof bowl – glass or ceramic and a round bottom is best, I prefer to not use plastic in the microwave.
- 1 Egg per cup
- A dash of milk (about 30ml /2 TBS) per egg
- Salt & Pepper to taste
Lightly grease your cup, in a separate jug/mixing bowl whisk your egg, milk, salt and pepper, et voila – this is good to go as a basic, simply pour your mix into the cup and microwave on high for 3-4min.
Make it interesting:
- All-in-one Breakfast
Line your cup with one or two rashers of cooked bacon, sprinkle in some cheddar and chopped onion. Pour in your egg base and cook as method above.
- Pop-Eye Power Punch
Line your cup with a fresh leaf or two of spinach, pour in your egg base and crumble in some feta. Cook as method above.
- Green eggs and ham, Sam I am…
Line your cup with half a piece of ham, add half a spoon of basil pesto, a sprinkle of cheese and pour in your egg base. Cook as method above.
These are my some of my favourite combinations and I usually have some or all in my fridge but really just about anything goes and I urge you to experiment with your mixes.