On of my favorite breakfast spots is Sweet Butter in Sherman Oaks. It’s so adorable I can’t help but go often. I’ve probably enjoyed breakfast and conversation with every single one of my girlfriends there. My go to breakfast is their Egg in a Cup, but they don’t serve it on the weekend. This past Sunday I was craving it and resulted to recreate it at home with a few adjustments. My husband loves dunking toasted bread into the yolk of a soft boiled egg, so this is just an elevated twist with extra yumminess that he was fully game for. I decided to make a His and Hers version of the Egg in a Cup. His was filled with sauteed honey ham and goat cheese. Hers was filled with sauteed kale, onion, roasted red bell peppers and goat cheese. Both delicious in their own way.
Egg in a Cup (Serves 2)
2 tsp of butter
jarred roasted red bell peppers
2 tsp half and half
Saute kale and onion together in a saute pan with cooking spray on medium heat for 2 minutes. Add a tablespoons of water and cover for 3 minutes. Saute a few more minutes until water evaporates. Add a sprinkle of garlic powder over kale. Saute ham until a little browned.
Preheat oven to 350. Coat each ramekin with 1 tsp of butter. Add 3/4 of desired ingredients to each ramekin. Top mixtures with a tsp of half and half in each. Place cracked egg (without breaking the yolk) over mixture. Top with remaining toppings and salt and pepper. Bake eggs for 15 minutes and then let sit a few minutes before diving in. Serve with your favorite toast for dunking and scooping up the eggy goodness. Enjoy!