italian egg wonton cups

Who’s looking for a delicious way to serve eggs to a crowd? Let me show you how to make a batch of the best egg cups you’ve ever had. No kidding. These Italian Egg Wonton Cups really are the best.

This will feed eight. Or if they’re extra hungry …four to six. Have a larger crowd? Go ahead and double or triple this one. You’ll end up with perfectly poached eggs that just happen to be nested on a bed of marinara and mozzarella …all gathered up in a handy wonton cup.

What you’ll need to make your Italian Egg Wonton Cups…

• Nonstick cooking spray
• Square 4 1/2″ wonton wrappers
• Marinara sauce
• Shredded mozzarella cheese
• Large eggs
• Grated Parmesan cheese – for garnish
• Chopped fresh basil – for garnish

This is adapted from a recipe that is featured on a site called Foxes Love Lemons. It recommends that you use 4 1/2-inch square wonton wrappers. The wrappers sold in my local market measure just a bit over 3-inches square. So I improvised and used egg roll wrappers. Just stack them up and cut them into perfectly sized squares. The measuring guide on the blade of my bench scraper worked perfectly here. It easily cut through the stack of wrappers.

Use all of those scraps…

Please don’t throw away those strips that you cut from the edges. Fry them up in some coconut oil. Season them with a sprinkle of sea salt and you have an amazing snack. The perfect shape and texture for dipping. They are also delicious crumbled on top of soup or salad.

You also may want to consider making your own homemade wrappers. Since this post was originally posted in 2018, I’ve published an awesome recipe for Homemade Asian Wrappers. They would work so well here.

• Preheat oven to 350°F.
• Spray a standard muffin tin with cooking spray.
• Press 8 (4 1/2-inch square) wonton wrappers into muffin cups.
• Gently press a second wonton wrapper into each cup, with corners of the second wrapper offset from the corners of the first wrapper.
• Take care to press against bottom and sides of cups.
• The wrappers are easier to handle if taken out of the refrigerator at least 30 minutes prior to working with them.
• Lightly spray wrappers with additional cooking spray.

• Place 1 1/2 tablespoons marinara in each cup.
• Then top each one with a generous pinch of shredded mozzarella cheese.
• Being cautious not to break the yolk, crack one egg into each cup.
  

• Bake for 18 to 22 minutes or until egg whites are set and yolks are still soft.
• Carefully remove wonton cups from muffin pan.
• Garnish with basil and cheese.
• Serve immediately.

Make your Italian Egg Wonton Cups the way you like them…

The timing on these guys can be tricky. It all depends on your oven and the size of the eggs. Also depends on whether you like the yolk to be somewhat runny or closer to the texture of soft-boiled. Start checking on them after about 18 minutes.

While the egg cups are baking, prep the basil and have the grated parmesan on stand-by.

Once the trays come out of the oven, the toppings go on and they are best when served immediately.

We like our eggs somewhat “drippy” at my house. The eggs I used were on the large side and these guys baked for 22 minutes.

Customize the texture for your family by adjusting the time spent in the oven and/or the size of the eggs used.

No matter what your preference, these are absolutely scrumptious.

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More ways to enjoy your eggs…