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 (really) egg cups you’ve ever had.  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.

This is adapted from a recipe that is featured on a site called Foxes Love Lemons.  It is recommended 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.

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’ll be using a standard muffin tin, but only eight of the cups.  Use caution when pressing the wrappers into each cup so that you don’t tear them.  I find that they are easier to handle if taken out of the refrigerator at least 30 minutes prior to working with 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 should be served immediately.

We like our eggs “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.


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


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


  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.

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