As the name goes, this recipe is eggs and toast in a cup that you would normally drink out of. It was my all time favourite as a child - I had it every weekend and it is fab, tastes great and is filling. I believed as a child that my grandad invented it but since I have learnt that other people have heard of a similar recipe that's referred to as 'Chucky Egg'. Amazing!
2 large eggs
4 slices of toast
1 tablespoon vinegar
1 tablespoon butter
1 pinch salt
1/2 teaspoon white pepper
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Get your ingredients together and toast ONE slice of toast. Grab a largish tea or coffee cup.
In a saucepan add your vinegar to some water then let it come to the boil. The vinegar helps keep the egg white together if the egg cracks. Boil your two eggs for 4.5 minutes. This should make the whites firm and the yolk nice and runny.
Chop the slice of toast up into tiny cubes.
Place the toast, butter, salt and pepper into the drinking cup.
When the 4.5 minutes are up take the eggs out the water and run them under cold water for around 10-20 seconds, then peel them making sure not to split the whites and lose the yolk. Put the eggs (shell free) into the cup also. Now with a spoon, mash the eggs, toast, butter, salt and pepper all together so all the butter and egg yolk make the toast soft.
Place the cup back in the boiling water, make sure no water spills over onto the cooker or into the cup. Keep the ring on low and let the water gently simmer. Warm the cup for around 3-4 minutes, stir it every 30 seconds or so to stop it from sticking.
Toast the rest of the bread while doing this and butter it to your taste.
Cut the toast into soldiers (1.5-2 cm strips). Eat. I like to put mine on the toast a spoon full at a time.