Prep 10 mins
Cook 5 mins
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.
- 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.
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.