Simple yet brilliant

• Eggs on soliders

  
  
   

  A little butter is all you need to ease these eggs from their cups. Plus, it adds flavor without too much fat

  Ingredients

• 
  
• 1 teaspoon unsalted butter, cut into 4 pieces, softened
• 4 large eggs
• 4 English muffins, split
• 2 teaspoons finely chopped fresh herbs, such as chives, tarragon, parsley, chervil, or dill
• Sea salt and freshly ground pepper

Directions

1. Butter insides of 4 teacups with 1 piece of butter each. Crack 1 egg into each teacup. Bring 1 inch of water to a gentle simmer in a large, straight-sided skillet.
2. Transfer teacups to simmering water, and cover with a piece of parchment. Reduce heat to medium, and steam, covered with skillet lid, until whites are set but yolks are still soft, 8 to 10 minutes.
3. Meanwhile, toast English muffins. Sprinkle chopped herbs, 1/8 teaspoon salt, and pepper over tops of cooked eggs. Serve with English muffins.
   
   
   So simple yet so brillliant