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 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!
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.
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!
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.) Thanks again!
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.
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!
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!
Boiling for three minutes (I went for 4) will cause the shell to collapse into itself. Then you'll have to try and save what you can from the whites still stuck to the shattered shell. This was a disaster. I see others poached their eggs. Smart! I am sure almost no one boiled their eggs for 3 minutes.
