Recipe: Egg Cups

One of my favorite breakfasts to make for guests and family is my "Egg Cups"

They look fancy and like you spent a great deal of time in the kitchen but they are very easy.

You can use ham or spinach as the cup layer; depending on your guests or family preferences.

These have been a big treat in our house for years. I hope you enjoy. I would love to hear about any variations that you try at your house.

2 servings or 4 starters

Egg Cups

4 eggs
2 Tbls of Sour Cream
1 Tsp Fresh Tarragon finely chopped
1 Tsp Fresh Chives finely chopped
4 oz of Fresh Mushrooms finely chopped (Button or Exotic)
4 -8 slices of Thin Ham or 8 to 12 leaves of Spinach
1 Tbls Butter
4 lightly buttered ramekins

Preheat oven to 425 F
Line 4 Ramekins with ham or spinach to cover bottom and sides with some overlap to create the cup.
Saute mushrooms in the butter until moisture is removed; add tarragon and chives. Take off the heat and gently add sour cream. Spoon mixture into the 4 ramekins. Top each ramekin with one egg.
Bake for approximately 12 minutes or until white is no longer clear. Do not over cook as egg yolk is best still runny.

Serve and enjoy your egg cups.  I hope they become a favorite in your house as well.