Cup of Eggs

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By: Theodora Phillipou

Theodora Phillipou

Chef’s Note: When I was a kid, it was a huge treat to be up before dad went to work at the restaurant. He would poach a couple eggs – one for me and one for my little brother – and we would start tearing up the whole wheat toast into little pieces. As soon as he handed us our poached egg in a coffee cup, we would break the yolk and dip the toast in, creating delicious little egg yolk-soaked bites. While reminiscing one morning, I decided to make my own version; but one that is substantial enough for a whole meal.

As customizable as an omelette but less messy and time consuming, this is sure to become a new breakfast favorite. Dip in slices of toast, or cut up some fresh fruit or veggies to serve on the side. It’s the perfect kid-friendly breakfast, giving you the flexibility to make each individual serving with whatever veggies each child will eat, rather than trying to find one combination that will suit everyone. If you’re hosting brunch with friends, chop up your ingredients ahead of time and lay them out for each guest to choose what they’d like.

Cup of Eggs
Serves 2
gluten-free, vegetarian

Ingredients

  • 2 bell peppers, thinly sliced
  • 1 large tomato, thinly sliced
  • 2 cups of hash browns, shredded
  • 2 eggs
  • 1 cup shredded cheese
    I chose to use cheddar, but you could also use mozzarella, provolone or even feta.
  • 2 garlic cloves, thinly sliced
  • 2 tbsp. olive oil
  • cooking spray
  • salt and pepper, to taste

Directions

  1. Preheat oven to broil at 500 degrees and spray two oven-safe cups with the cooking spray; ramekins or small baking dishes work best.
  2. Fry the hash browns and garlic or onion with the olive oil in a frying pan to get them just a little crispy.
  3. Add hash browns to the cups, add the chopped vegetables, and sprinkle your cheese on top. 
  4. Carefully crack the egg on top without breaking the yolk.
  5. Broil for five minutes or until white are showing and remove from the oven. The yolk will continue to cook after it’s out of the oven.
  6. Serve with your favorite hot sauce, salsa, fresh herbs or a side of toast.

Alternative combinations could be tomato, basil, spinach and mozzarella or you could use a creamy cheese and salsa for a more spicy, southwestern style.

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