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Showing 21-23 of 23
on February 17, 2006
The picture looks much more attractive than mine came out, but they taste pretty good. DH thought they would be better with brown sugar on the outside instead of bread crumbs. We've never had these deep fried, so if we have this again we might try it that way. I did do all the prep work last night and refrigerated overnight as 2 hours seemed a long time to wait for breakfast in the morning. DH points out that we could of just had sausage and hard-boiled eggs and it wouldn't have taken near as much effort.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #264720
on November 20, 2005
on August 05, 2005
So much easier then frying! Loved these eggs! A few changes- used regular pork, bulk sausage and panko bread crumbs instead of regular bread crumbs. Oh, and I skipped the chill time and went right to baking. Rotated eggs while baking, as well, to insure an even dark brown goodness (my eggs also took a bit longer). These came out so crispy on the outside (and perfectly done on the inside I might add)- it looked like I fried them. Thanks for this easier, no hassle clean-up recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (231 g)
Servings Per Recipe: 4