Best Irish Egg In A Cup For One Recipes

NIF'S EGG IN A CUP

Steps:

• With a spoon, gently place the eggs in boiling water. Boil for 4 minutes and place eggs in egg cups. Immediately crack top of egg off with a knife, salt and pepper to taste. If you let the eggs sit, they will continue to cook.
• While eggs are boiling, toast the bread and spread with butter. Cut toast into strips - I try for 5. Dip the toast strips into the runny yolk - YUM!
• After the yolk is gone, you can scoop out the white with a spoon and eat that as well.

IRISH BOILED EGGS & DIPPIES FOR ONE

Steps:

• Bring a saucepan of water to a boil and slip in the 2 eggs (pre prick them if you have an egg pricker), simmer 4-5 minutes (4 minutes produces a runny egg, 5 minutes firm white runny yolk, 6 minutes or over firm white and firm yolk)
• This of course will vary according to your altitude (The higher you are, the longer eggs will take to cook)
• Meanwhile, toast the bread, cut off the crusts and butter the toast
• cut the bread into 4 fingers.
• When the eggs are done, slip into an egg cup and slice off the top.
• Serve with the Dippies (the toasted bread fingers) on the side with Salt, pepper and pats of butter
• put butter in with the egg and dip your toasts.

IRISH EGGS

Steps:

• Combine the mashed potatoes, beaten eggs, garlic, salt, mustard, rosemary and cracker crumbs mixing throroughly.
• Divide the potato mixture into 6 portions.
• Press eggs into each portion making sure the egg is covered completely.
• Deep fry in oil at 350 degrees until golden brown.

IRISH BAKED EGGS

Steps:

• Preheat the oven to 160 C, 325 F, gas mark 3.
• Chop the celery, potato and carrot finely, place in a pot and add just enough water to cover the vegetables.
• Bring to the boil , simmer for 5 minutes then drain; place vegetables into an ovenproof soup bowl.
• Slice the mushrooms and fry them in the butter until softened with the spring onion and garlic; layer over vegetables in the bowl then place the tomato slices on top of that.
• Pour the milk into a saucepan; mix the cornflour with a small amount of the vegetable cooking water and add to the milk; bring to the boil stirring constantly, then season the milk and pour over the vegetables.
• Place the soup bowl in the oven and bake for 15 minutes or until the mixture starts to bubble; remove from the oven and with the back of a spoon press down onto the mixture to make one dent for each egg; crack the eggs into the dents.
• Sprinkle with a little grated cheese and return bowl to the oven for about 5 minutes until the cheese has melted and the eggs are set but not hard.