Yes, you can cook eggs in a mason jar—and they’re pretty darn delicious (not to mention adorable). We call these “grilled cheese” eggs because when they’re done cooking, you’ll dip toasted bread into the jars to enjoy the rich, buttery eggs and cheese inside. We suggest pairing with challah or brioche for ultimate satisfaction, but any toasted bread will work in a pinch. Feel free to get creative with other variations—toss in crumbled bacon, stir in pesto, or finish with more fresh herbs. These are great for breakfast, dinner, or serving to guests on the weekend.
Nonstick cooking spray
1 tablespoon butter
8 large eggs
4 ounces Fontina cheese, grated (about 1 cup)
Kosher salt and freshly ground pepper
Brioche or challah, toasted, buttered, and cut into strips for dipping
How to Make It
Lightly coat the insides of four 8-oz mason jars with cooking spray.
Crack one egg into each jar and top with ¼ tablespoon butter, ¼ cup Fontina, ¼ teaspoon salt, and several grinds pepper. Crack a second egg into each. Screw the lids onto the jars, place in a large saucepan, and pour water into the saucepan until it reaches the top of the eggs, about 2 inches. Allow the water to come to a simmer and cook until whites are set (check by looking through the jars), 7 to 8 minutes. Unscrew the caps and serve with toasted bread.
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