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Do you remember Egg Cups? - Printable Version

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Do you remember Egg Cups? - luvnit - 04-01-2012

I can't find my recipe and I know I posted this 3-4 years ago. I know Jean made the recipe using the sandwich thins in a jumbo muffin tin. (I am sure she remembersWink

Anyway it was a baked egg in a muffin tin. I think I had to roll out sliced bread, but not sure. I have seen recipes with wonton skins too. The recipe I had though had brie, basil, and also a thyme and parm. Not sure what meats, ham, proscuitto?

I have tried searching. Maybe someone else is better at searching than I am?

Re: Do you remember Egg Cups? - cjs - 04-01-2012

If you don't need them for breakfast, I'll look in a couple hours, Laura. Oh, breakfast is over for you, isn't it? will look.

Re: Do you remember Egg Cups? - Trixxee - 04-01-2012

Here is a version I saw a couple of months ago on Noble Pig.

Re: Do you remember Egg Cups? - luvnit - 04-01-2012

Thanks Trixxee. I love the Noble Pig site. That looks like a good one too.

If you think of it Jean, and you saved it, that would be great. I liked that recipe a lot. I must have thrown out the magazine, or loaned it to someone I remembered you used the jumbo muffin tin. I just bought one this weekend and wanted to make them in the larger muffin tin.

Otherwise, I will start with Trixxee's and work on some variations.


Re: Do you remember Egg Cups? - cjs - 04-01-2012

darn, this sounds so familiar.....I'll look.

Re: Do you remember Egg Cups? - labradors - 04-01-2012

This was another good one:

[Image: breakfastpies.jpg]

Breakfast pies
Preparation: 15 minutes; Cooking: 40 minutes; Makes: 12

  • 2 tbs olive oil
  • 14 oz cup mushrooms, sliced
  • 1 onion, finely chopped
  • 2 tbs thyme leaves
  • salt & ground black pepper
  • 3 sheets ready rolled puff pastry, thawed
  • 10 oz carton sour cream
  • 12 eggs
  1. Preheat oven 400ºF. Grease 12x3/4-cup capacity, texas muffin pans.
  2. Heat oil in a frying pan over high heat. Add mushrooms and cook, stirring for 8 minutes until liquid evaporates. Add onion, thyme and salt and pepper and cook 2 minutes until soft. Set aside to cool completely.
  3. Cut pastry sheets into quarters and use to line prepared pans.
  4. Combine sour cream, 2/3 cooled mushroom mixture and salt and pepper.
  5. Spoon over the base of the pastry. Crack an egg on top of the each pie and top with remaining mushroom mixture.
  6. Bake for 25-30 minutes or until golden and puffed. Serve hot.