Eggs are so versatile and at the same time a complete meal. It is one item that you can experiment with in so many ways to get your kids to have them, or even to add variety to the school lunch. When Christy asked me to be a guest at her blog My Kitchen Flavours, I prepared these very simple egg cups for her readers. Prepare them in an Aebleskiver or a paniyaram pan.
3 small eggsOlive oil
Heat the aebleskiver/ paniyaram pan. Lightly grease it with oil.
Break the eggs one by one very gently into the cups.
Keep the flame minimum and cover with a lid.
When the egg is fully cooked, slowly release it with a spoon from the edges.
Season with salt and pepper and serve hot with toasts.