Egg in a Cup

By • March 24, 2014 9 Comments

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Author Notes: This is hardly a recipe at all, though I have known someone in my life who literally was stumped at boiling water, so a few guidelines never hurt. It's as simple as soft boiled eggs and toast mixed to order in the mug of your choice or zooped up a bit with some ham, sausage or salmon or bits of leftover veggies. My mother made Egg in a Cup for my breakfast throughout my childhood and I have fond memories of mixing it all together in my favorite mug and watching the egg yolk coat the bread with its own sauce. I now make it for my husband and daughter on crazed mornings, sometimes sending them both out the door mugs in hand to eat in the car or at school or work.

Because there are so few ingredients, using the best you can find will obviously make for a better meal. My most recent combination involved seedy bread, a slice each of rosemary ham and prosciutto (who leaves one slice of prosciutto in the fridge?) and lots of cracked pepper.


Serves 1

  • 2 eggs
  • 1 thick slice very good bread
  • optional additions: ham, bacon, sausage, smoked salmon, cooked greens, asparagus
  1. Heat 1/2" water in a small pot and bring to a boil. Gently lower eggs into water, cover and simmer 6.5 minutes. Rinse under cold water. Meanwhile, toast bread and heat any optional ingredients. Tear bread into small pieces into mug or bowl. Whap eggs across middle with a knife, break in two over bowl (in case yolk runs out) and scoop egg into cup (adding any optional additions). Season with salt and pepper, mix.

More Great Recipes: Breakfast & Brunch|Eggs