Hands-On Time
10 Mins
Total Time
15 Mins
4 servings
Caitlin Bensel

How to Make It

Step 1

Lightly coat the insides of four 8-oz mason jars with cooking spray.

Step 2

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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