For creamy breakfast eggs, try a recipe from chef Jody Williams that makes inventive use of an everyday espresso machine.
- Servings: 1
Photography: Rob Tannenbaum
Source: The Martha Stewart Show
- 3 large eggs
- 1 tablespoon butter
- Prosciutto and Parmesan cheese, for serving (optional)
- Smoked salmon, capers, and creme fraiche, for serving (optional)
- Chevre cheese and sun-dried tomatoes, for serving (optional)
Crack eggs into a medium bowl; whisk to combine. Transfer to a large porcelain heatproof pitcher and add butter. Submerge the steam wand of an espresso machine into pitcher and release steam, moving pitcher up, down, and side to side to evenly cook eggs, about 30 seconds. Serve immediately with desired toppings.