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
Preparation
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.
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.
Meanwhile, toast English muffins. Sprinkle chopped herbs, 1/8 teaspoon salt, and pepper over tops of cooked eggs. Serve with English muffins.
