Ingredients
6 eggs
18 slices pastrami - thinly sliced, about 1/2 pound
4 ounces crumbled feta cheese
cooking spray
1/2 lemon
fresh mint
basil
Method
Sources
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Heat oven to 375 degrees Fahrenheit. Spray 6 muffin tins with cooking spray. Line each tin with the pastrami Gently crack eggs, one at a time, into each of the tins. Tent muffins tins with foil and place on a cookie sheet. Bake for 15 to 20 minutes covered. Uncover and sprinkle cheese on each egg cup Cook for an additional 3 - 5 minutes until the cheese has just melted. Remove from oven and squeeze lemon juice over each egg cup. Place egg cups on a serving tray and garnish each with mint and basil.