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Cup egg

Recipe from: 10/26/1989 12:00:00 AM

Ingredients 8
Servings 1


  • 15
    fresh breadcrumbs
  • 15
    Cheddar cheese, grated
  • 1
    tomato, sliced
  • 1
  • salt
  • pepper
  • 1
    round of toast
  • 5


Fill a saucepan with one third boiling water. Spray a cup with non-stick spray. Sprinkle half the breadcrumbs and half the cheese into the cup. Cover with a tomato slice and break the egg on top. Season with salt and pepper. Sprinkle with remaining breadcrumbs and cheese. Place cup in boiling water in saucepan. Cover and steam until egg sets. Butter toast and turn egg out on it. Garnish with tomato and serve hot. Serves 1.

Read more on: steam  |  eggs

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