Breakfast Egg Cup

by jilldahan on July 30, 2013

Post image for Breakfast Egg Cup

The first advance copy of my cookbook Starting Fresh! has arrived, and it’s like Father Christmas visiting in July! Ever since, I have been cooking non stop from it. I took the book with me this morning when I visited my mum. The Breakfast Egg Cup caught her eye and it’s one of my favorites too. It’s tasty, speedy, a breeze on “washing up, and the ingredients are refrigerator stock items so there’s no last minute dash to the grocer.

Pick your comfort level, microwave or oven, and in a few minutes you’ll have a yummy breakfast suitable for a mad dash out the door to school or work, or smantzy enough to wow your weekend guests!

Ingreds

 Breakfast Egg Cup

Makes 1
1 large egg
1 ramekin or small ovenproof baking cup
1 slice tomato
2 tbsp finely chopped baby spinach leaves
1 tbsp grated sharp cheddar cheese or crumbled goats cheese
1 tbsp milk

 Directions

Place a tomato slice in the bottom of a ramekin and microwave for 20 seconds  or bake at 375F for 4-5 minutes. Remove and top with spinach leaves then crack egg over spinach and top with milk and then cheese. Microwave for 30 seconds for soft yolk or a little longer for a harder yolk . Alternatively bake at 375F for about 4-5 minutes for soft yolks or 6-7 for harder yolks.

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