I’m generally pretty easygoing at restaurants. People naturally assume that I’m sort of a food snob, but the truth is, I’ll eat just about anything, and do so with minimal complaint. If I order something that I don’t end up liking, I usually just blame myself for ordering the wrong thing and leave it at that.
There’s really only two reasons I would ever send a plate of food back to the kitchen at a restaurant (other than something super gross and obvious, like a giant hair or bug or something, but that’s kind of a given). 1.) If something is cold, especially soup, I’ll send it back every single time. I have a really low tolerance for cold food that is supposed to be hot. 2.) Overcooked poached eggs. Lately, I have had the worst luck when I’ve ordered any dish with poached eggs at a restaurant. By now, I should know better, and just stop ordering these types of things at brunch. But I just feel like if a restaurant is going to PUT poached eggs on the menu, I’m going to assume they know how to cook them properly.
After being served overcooked eggs at about five brunch outings in a row, I’ve recently just resigned myself to stick with omelets, scrambles or maybe even just sunny side-up eggs when I go out. If I really want a poached egg, I’ll just stay home and do it myself. But, I get it. Poached eggs are tricky on a good day, when you’re only doing a few, in the controlled environment of your home kitchen, where the eggs are the only task you’re working on. Poached eggs become about a million times trickier than they already are when you’re trying to crank out big batches of them, and quickly.
That’s why I’ve devised a way to serve soft-cooked eggs to a crowd (say, a brunch party in your home). The eggs in these Italian Egg Wonton Cups may not to be truly “poached,” and the yolks vary between super runny and somewhat more cooked, depending on how long you bake them and how long they sit before serving. But, they’re the best system I’ve devised to bring runny yolks to the masses at brunch. This recipe can be adapted to make just 2 servings, or up to 24 at a time. They come together in just 3 easy steps, and they’re perfect as part of a brunch buffet!
Italian Egg Wonton Cups
- Nonstick cooking spray
- 16 (4-1/2-inch square) wonton wrappers
- 3/4 cup marinara sauce
- 8 eggs
- Chopped fresh basil, for garnish (optional)
- Grated Parmesan cheese, for garnish (optional)
- Preheat oven to 350 degrees F. Spray a standard muffin tin with cooking spray. Press 8 wonton wrappers into muffin cups. Gently press a second wonton wrapper into each cup, with corners of second wrapper offset from corners of first wrapper. Take care to press against bottom and sides of cups. Lightly spray wrappers with additional cooking spray.
- Place 1-1/2 tablespoons marinara in each cup, then crack 1 egg into each cup.
- Bake 18 to 20 minutes or until egg whites are set and yolks are still soft. Remove wonton cups from muffin pan and garnish with basil and cheese, if desired. Serve immediately.