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A little butter is all you need to ease these eggs from their cups. Plus, it adds flavor without too much fat.

Martha Stewart Living, May 2010

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Recipe Summary test

prep:
5 mins
total:
25 mins
Servings:
4
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Ingredients

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Directions

Instructions Checklist
  • Butter insides of 4 teacups with 1 piece of butter each. Crack 1 egg into each teacup. Bring 1 inch of water to a gentle simmer in a large, straight-sided skillet.

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  • Transfer teacups to simmering water, and cover with a piece of parchment. Reduce heat to medium, and steam, covered with skillet lid, until whites are set but yolks are still soft, 8 to 10 minutes.

  • Meanwhile, toast English muffins. Sprinkle chopped herbs, 1/8 teaspoon salt, and pepper over tops of cooked eggs. Serve with English muffins.

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