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Egg Cup

13-Feb-2005

I’ve been playing around with this recipe since brunch last weekend.  If you read the summary of the brunch, you may remember that the Egg Cups were something that turned out okay (well maybe not exactly okay) but not as good as I thought they could have been. 

I thought there were two problems:  one, that the eggs weren’t cooked quite long enough; two, there was too much liquid released from the uncooked, white mushrooms the recipe called for.  So over the week I’ve tried a few different things and have come up with what i think is a winner.  The presentation on these is quite nice (I’ll try to get a picture the next time I make them) and they are actually fairly easy to make so they are a great candidate for a breakfast or brunch for company. 

I’m first going to present sort of a generic recipe and then detail options following that.

Egg Cup

  • 1 eight inch crepe – see Note 1
  • ¼ – ⅓ cup pre-cooked filling – see Note 2
  • Herbs – see Note 3
  • 1 egg
  • 1 tsp cream
  • 2 Tbsp grated or crumbled cheese – see Note 4

Grease a 6 oz ramekin.  Place the crepe in the ramekin, fluting the edges to make it fit.

Place the filling in the crepe.  Cover with the egg (out of the shell, of course!).  Drizzle the cream over the egg and cover with the cheese.

Bake in a 350°F oven for 18 – 22 minutes.  Egg white should be set, but yolk will still be runny.  The time will vary depending on size of egg and type of filling.  Remove from oven, let cool for 2 minutes and then serve. 

Note 1:  Use any sort of crepe meant for savory fillings such as, Savory Crepe, Garbanzo Crepe, Cornmeal Crepe or Buckwheat Galette.  My favorite thing is to add chives or green onion tops to the Savory Crepe mix and use this.  The green flecks add some interest and a little flavor to the crepe. 

Note 2:  The filling can be just about any combination of vegetables and/or meats.  Think of combinations you’d put in an omelet and go from there.  The important thing here is to sauté the ingredients before placing in the cup.  The goal is to remove as much moisture as possible so that it doesn’t make your egg cup soggy or sloppy.  Some things I’ve been using for fillings:

  • Mushrooms and onions – any type or combination of mushrooms and the onion could be sweet, red, green, yellow or  shallot
  • Steamed asparagus, chopped Prosciutto and sweet onion
  • Roasted tomato, garlic and green onion

Note 3:  You can use either fresh or dried herbs, just adjust the portions accordingly (more for fresh, less for dried).  Some good options are tarragon, basil or thyme, but it’s really your choice.   

Note 4:  Again use what appeals to you.  I have used Gruyere, a combination of Gruyere and Parmesan, fresh ricotta, a combination of fresh ricotta and bleu, and Chevre. 

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