Cup eggs: a super-easy recipe for your english and healthy breakfast!

published on 8 March, 2019 at 11:09
Cup eggs
 
INGREDIENTS:
5 Small tea cups
Pot
5 eggs
Salt
Parsley
Ham
Provola cheese
Water
 
METHOD:
1.Pour an egg into each cup and add salt and cubes of ham and cheese.
2.Put the 5 cups in a pot and add boiling water.
3.Cover the pot and cook over a medium flame.
4.Turn the cups on a plate to get the cooked eggs and sprinkle a little parsley.
 
Egg and salami 
 
INGREDIENTS:
6 eggs
36 slices salami
2/3 cup cheese, shredded
salt and pepper

METHOD:
1.Preheat oven to 200C (400F).
2.Cover muffin tin with a little bit of vegetable oil.
3.Cover the bottom of each muffin cup with a slice of salami.
4.Add 5 more slice on the sides of each muffin cup.
5.Spread some cheese on the bottom of your future “muffins” and add an egg on top.
6.Season with salt and pepper and transfer into the oven for 12 minutes egg white should set while egg yolk should be nice and liquid.
7.Sprinkle some parsley or chili flakes on top before serving.
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