Joseph wrote:

> Sometimes when i have overnight guests i take a muffin tin and push slices
> of buttered bread into the tins to form a sort of bread cup and then toast
> it in the oven, once the bread is lightly toasted a scattering of cheese,
> diced ham, green onion, garlic, pinch of curry powder or any other
> ingredients are placed in the toast cup and and egg or 2 broken into the
> cup, the whole thing put back in the hot oven for 5 - 7 minutes and then
> served with a nice sauce, my favorite for this being hollandaise.

Sounds very good, and a good template for experimentation with different
ingredients, e.g., crepes instead of bread, different stuff in the bottom,
different sauces, and so forth. I'll have to try it sometime.


> I used to have some German glass, lidded containers for boiling & serving
> the eggs in that i really liked, one could add any small amount of
> ingredients one liked and pop it into a pan of boiling water for a few
> minutes and then serve in the container. Unfortunately they 'disappeared'
> on a cross country move i once made.
>
> I am considering replacing them with a French ceramic version with a screw
> top metal lid. I liked the German clear glass ones as you could actually
> see the eggs inside and judge the doneness visually.

Clear-but-pricy ones at Williams-Sonoma:
http://makeashorterlink.com/?O5AE26E9B

Bob