Egg Cups

"I made this up one morning with a little help from Zaar chef Latchy. It's a cute and filling breakfast that can be easily adapted to any number of ingredients or tastes."
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
Ready In:
15mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • Grease two ramekins or other small oven-proof dishes with a little butter.
  • Cover the bottom of each with a layer of potato, followed by a layer of mushroom, some gorgonzola crumbled over the mushrooms, and half the spring onions.
  • Beat one of the eggs with a tablespoon of the cream, then pour over one of the ramekins.
  • Repeat with the other egg, cream and ramekin.
  • Grind some salt and pepper over the top, if desired.
  • Bake under a hot grill, on one of the upper shelves of your oven, until the egg is golden on top and starting to bubble, about five minutes.
  • Serve with toast.

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Reviews

  1. What a wonderfully filling, tasty breakfast this made on a cold chilly morning. I did use goats cheese instead of gorgonzola (my preference) and I sauted off a thinly sliced eschallot instead of spring onion and scaled back for 1 serve using a 1 1/2 cup size ramikin dish and it took 10 minutes to grill/broil at 175C conventional oven. I did have a :oops: moment as it wasn't till I had mixed the egg and cream I realized I had used sour cream but it still came out tasting really nice and sort of souffle like. Thank you Sackville, made for My 3 Chefs.
     
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Tweaks

  1. What a wonderfully filling, tasty breakfast this made on a cold chilly morning. I did use goats cheese instead of gorgonzola (my preference) and I sauted off a thinly sliced eschallot instead of spring onion and scaled back for 1 serve using a 1 1/2 cup size ramikin dish and it took 10 minutes to grill/broil at 175C conventional oven. I did have a :oops: moment as it wasn't till I had mixed the egg and cream I realized I had used sour cream but it still came out tasting really nice and sort of souffle like. Thank you Sackville, made for My 3 Chefs.
     

RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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