Egg Cup Recipe

Prepare and cook potatoes

Preheat oven to 375°F (190°C). Thinly slice the peeled Yukon Gold potatoes to about 1/8-inch thickness using a knife or mandoline. Place slices in a bowl of cold water for 5 minutes to remove surface starch, then drain and pat dry with a clean kitchen towel.

Assemble potato layers

In a small saucepan, melt the unsalted butter over low heat, stir in the minced garlic and warm for 30 seconds. Remove from heat and stir in the milk, chopped chives, salt and black pepper. Lightly grease four 6-oz ramekins (or two larger muffin tins) with a little butter or oil. Tightly layer potato slices in each ramekin, slightly overlapping, building up about 3/4 inch of potato. Spoon a small amount of the warm butter-milk mixture between layers as you stack so potatoes moisten evenly. Reserve any remaining liquid.

Bake potato cups

Place ramekins on a baking sheet and cover loosely with foil. Bake at 375°F (190°C) for 20 minutes to begin cooking the potatoes and set the layers. Remove foil and continue to bake 5–8 minutes so edges start to turn golden.

Season eggs

While potatoes are baking, in a small bowl whisk together the chopped parsley, thyme leaves, salt, pepper and olive oil. Crack each free-range egg into an individual small cup or bowl (so you can pour gently into the potato cups).

Add eggs to potato cups and finish baking

When potato layers have baked 25–28 minutes and are partially set, carefully remove from oven. Use the back of a small spoon to create a shallow well in the center of each potato stack about 1/4–1/2 inch deep. Gently slide one egg into each well (or distribute eggs evenly if using larger ramekins). Spoon a small amount of the herb-olive oil mixture over each egg whites' edge (avoiding yolks if you prefer runny yolks). Return to oven and bake until egg whites are set but yolks are still soft, about 8–12 minutes depending on desired doneness and oven. For fully set yolks bake 12–15 minutes. Remove and let rest 2 minutes.

Toast focaccia

While eggs finish, brush both sides of focaccia slices with extra-virgin olive oil and sprinkle with sea salt. Toast in a 375°F (190°C) oven on a baking sheet for 6–8 minutes turning once, or until golden and crisp at edges. Alternatively, grill or pan-toast over medium heat about 2–3 minutes per side.

Make slaw dressing

In a small bowl whisk together apple cider vinegar, plain yogurt or mayo, honey, salt and pepper until smooth.

Toss slaw

In a medium bowl combine shredded cabbage, shredded carrot, sliced cucumber and green onion. Pour dressing over vegetables and toss to combine. Taste and adjust seasoning with additional salt, pepper or a splash more vinegar if needed. Keep chilled until serving.

To serve, remove baked egg cups from ramekins with a small offset spatula or invert onto a plate if you prefer a stacked presentation. Place toasted focaccia on the side and a generous portion of seasonal veggie slaw. Garnish each egg cup with microgreens or chopped parsley and an extra crack of black pepper. Serve immediately so eggs remain warm and yolks runny if desired.