Note: A version of this recipe was originally posted on my old site, DelectablyChic! This version has been modified slightly. This is an egg dish that my husband has dubbed “The Cynthia Breakfast” as I make it almost every Saturday (thus, “Saturday” eggs). I’m posting an updated version as some people have asked me for the recipe as I have slightly altered it since the original post in 2011.
The eggs – it’s “souffléed” a little more than usual
You will need:
- Two whole eggs, two egg whites
- Various herbs/spices (I usually use black pepper, turmeric, dried basil and oregano)
- Two medium to large sized ramekins/egg poaching containers
- Shallow pot
- (Optional) 2 tablespoons of milk
- (Optional) 1 1/2 tablespoons of quark or cream cheese (I use quark)
Seen here topped with Nanny Hudson’s ketchup (it’s more like a salsa) and toast
Instructions:
- Place water in a shallow pot – two or three inches is good enough and heat to a boil.
- While water is boiling, crack two whole eggs and two egg whites into a bowl or mug.
- Sprinkle spices and black pepper and mix.
- (Optional) Add milk and quark into the mug.
- Scramble/stir until combined
- Add the mixture into the containers
- Once water is coming to a boil, place ramekins into the bath and close the lid
- Steam for approximately 10-15 minutes
- Remove ramekins from water bath and serve
Serve this with toast, waffles or fruit.
