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    You are in: Home / Recipes / Egg Cups Recipe
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    Egg Cups

    Egg Cups. Photo by I'mPat

    1/2 Photos of Egg Cups

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Sackville's Note:

    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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    Units: US | Metric


    1. 1
      Grease two ramekins or other small oven-proof dishes with a little butter.
    2. 2
      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.
    3. 3
      Beat one of the eggs with a tablespoon of the cream, then pour over one of the ramekins.
    4. 4
      Repeat with the other egg, cream and ramekin.
    5. 5
      Grind some salt and pepper over the top, if desired.
    6. 6
      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.
    7. 7
      Serve with toast.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    • on June 30, 2012


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Egg Cups

    Serving Size: 1 (294 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 323.7
    Calories from Fat 130
    Total Fat 14.4 g
    Saturated Fat 7.6 g
    Cholesterol 215.3 mg
    Sodium 324.7 mg
    Total Carbohydrate 34.6 g
    Dietary Fiber 4.4 g
    Sugars 2.3 g
    Protein 14.7 g

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