Recipe by Andy Dillon
"New spin on soft boiled eggs! My Great great great aunt's recipe."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salt and pepper to taste
I made this for my little brother and I last night when we were both starved. He took one bite and then snatched the cup out of my hands! Afterwards he asked "are you a chef? how do you make such good stuff?" :) It's very very good and super easy, not to mention filling! I only used four crackers in each of ours and it was plenty, although I used a teensy bit more butter. Super recipe!
I do this recipe only with torn up bread pieces in a cup... and it tastes much better then with saltines! Also I add some fresh dill cut up in it too .... talk about mmm mmm good!
This is a simple, delicious "comfort food." I used club crackers, and agree that 7 is way too many for one egg; next time, I'll try it with less. Also, like a previous reviewer, I used a poached egg, as it's far easier to just scoop right out of the water and plop onto your prepared crackers without the hassle of peeling the shell. I can see many ways this could be jazzed up...but for me, the flavours combine perfectly "as is." Thanks for a filling, yummy cup of comfort!
Mmm, I remember these from my childhood. I've also made them myself once or twice since I graduated college. I do a couple of things differently, which I'll submit here for others to experiment with if they please: One, I grease the sides of the cup with butter instead of mixing it with the other ingredients. Two, I layer the eggs with bread torn into small pieces instead of crackers. You can also add shredded cheese layers, breakfast meats, sauteed onions, etc. The possibilities are really endless.
Thank you, Majikman!
We used to call these "Gramma's Eggs" because my maternal Grandmother used to make these -- especially when I was sick or needed comfort -- except she used one slice of buttered bread per egg torn or cut into pieces. instead of the crackers.
Instead of peeling the eggs, we cracked them open (with a knife) and then scooped out the insides with a spoon into the cup.
I found that three minutes was not enough (my whites were still a little runny), so I think I will cook them for four or five minutes next time. (Not enough to "ding" the recipe if the stove is slow.)
I loved this & then wanted my husband to try it. He didn't want to but then did, & he loved it too! I too used club crackers but will try it w/ saltines sometime. This would be great for breakfast on a camping trip.
My mom used to make this for us kids when we were sick. It was so yummy! I regretted not ever getting it from her. I'm so glad this recipe was here! I poached the eggs in about 3" of water, though, so as not to fuss with the eggshell. Although Mom always used Saltines, all I had on hand were the 12-grain wheat crackers from Trader Joe's (I guess the equivalent would be Ritz's) -- excellent!
Mmm, very good, quick and easy to make. I made this with left over sausage gravy and also mixed in some cheese! Sooo good! Will definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Egg in a Cup
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 104
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Watch how to fry eggs with tender whites and golden yolks.
Fresh basil, cherry tomatoes, and feta cheese make the perfect summer scramble.
Watch how to poach eggs in just three easy steps--no fancy equipment required!