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italian egg wonton cups

italian egg wonton cups

Adapted from Foxes Love Lemons

Perfectly "poached" eggs nestled on a bed of marinara & mozzarella, served in a handy wonton cup.

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 8 servings
Author Rosemary Stelmach

Ingredients

  • nonstick cooking spray
  • 16 (4 1/2-inch square) wonton wrappers, at room temperature (see recipe notes)
  • 3/4 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 8 large eggs
  • grated Parmesan cheese, for garnish (optional)
  • chopped fresh basil, for garnish (optional)

Instructions

  1. Preheat oven to 350°F.

  2. 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.  Lightly spray wrappers with additional cooking spray.

  3. 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 1 egg into each cup.

  4. Bake 18 to 22 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.

Recipe Notes

If you can't find 4 1/2-inch wonton wrappers, cut larger egg roll wrappers down to the appropriate size.