Egg Cups

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Egg Cups[edit]

Eggs are a great source of high quality protein – ideal for kick-starting your day. This recipe is perfect for a filling weekend brunch or even a light meal!

  • Preparation 10 mins
  • Cooking 5 mins
  • Serves 4



  • 4 crusty rolls .
  • 3 tomatoes (optional) .
  • 8 free-range eggs .
  • 5 tbsp milk .
  • salt and pepper .
  • 50g (2oz) unsalted butter


  • sharp knife .
  • chopping board .
  • small mixing bowl .
  • whisk or fork .
  • medium saucepan

1.Slice the top off the rolls and then use your fingers to scoop out the centre of each roll. (The insides can be used to make breadcrumbs.)


2.Cut the tomatoes in half and then scoop out the seeds with a teaspoon. Then slice the de-seeded tomatoes into small, bite-sized pieces.


3.Crack each egg into a small bowl by tapping them firmly against the side of the bowl, pushing your thumbs into the crack and pulling the shell apart


4.Add the milk to the bowl. Whisk the eggs and milk together using a fork or small hand whisk. Season the mixture with a little salt and pepper.


5.Put the butter into the saucepan and melt it over a medium to low heat. When the butter begins to bubble, add the tomatoes and cook for 1 minute.


6.Pour in the egg mixture. Stir gently to prevent the egg sticking to the pan. Continue for 3 minutes or until the eggs are firm. Remove from the heat.


7.Spoon a serving of scrambled egg and tomatoes into each roll. Balance the roll lids on top and serve. A glass of orange juice is the perfect accompaniment


Helpful Hints[edit]

  • Timing and temperature are really important when cooking scrambled eggs. If they are cooked for too long over too high a heat, the eggs become dry and crumbly.
  • Did you know? The breed of hen determines the colour of the egg shell. Those with white feathers and ear lobes lay white eggs and those with red feathers and ear lobes lay brown eggs.
  • Food Facts: Eggs are one of the most nutritious foods and make a valuable contribution to our diets. They contain B vitamins, iron, calcium, and zinc, as well as protein. However, four eggs per week is the maximum recommended intake as they are high in cholesterol. The eggs of many different types of birds can be eaten, but those of the female chicken (hen) are most widely available.