Coddled Eggs in Teacups

A crunchy English muffin is the perfect foil for soft-cooked eggs in this simple meal; choose a whole-wheat one for a serving of fiber. A little butter is all you need to ease these eggs from their cups. Plus, it adds flavour without too much fat.

1 tsp. butter, cut into 4 pieces, softened
4 large eggs
4 English muffins, split
2 tsp. herbs, finely chopped, such as chives, tarragon, parsley, chervil, or dill

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

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, 8-10 minutes.

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

Makes 4 servings.