Recipe by Sackville
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.
Top Review by I'mPat
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.
- 2 eggs
- 2 tablespoons cream
- 1 large potato, boiled and sliced
- 1 spring onion, finely chopped
- 4 button mushrooms, sliced and fried in butter
- 4 tablespoons gorgonzola
- salt and pepper, to taste
- butter, for greasing
Directions See How It's Made
- 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.