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Great light brunch dish! Served with toast. I subbed gouda for the cheddar, since I had to use it up. Worked great. Will be making these again!
I cut this recipe in half for the 2 of us & although I included the mushrooms, I did just saute them only slightly before adding them to the stuffing! I also left out the Tabasco sauce, & I crushed some oven toasted whole grain bread for the breadcrumbs, which, I thought, gave it an additional flavor boost! And we liked the cheese sauce over the eggs! Thanks for sharing the recipe! [Made & reviewed in 1-2-3 Hits recipe tag]
wow this was good . i used shaved deli ham instead of the mushrooms i thought i had . still good my oven was slow this morning , so at 20 minutes wasnt entirely done so put shredded cheese on top REALLY right choice for last 10 minutes cooking
Scaled back to 2 and the DM and I really enjoyed for breakfast. Though I did omit the tabasco sauce (:oops: forgot to get it out), the only thing I would do differently next time is to use fresh breadcrumbs as I think they would give a crunchier texture on the top. Thank you weknd cooker, made for Went o Market.
What a fun way to make eggs, these were great. I left out the salt and went easy on the Tabasco sauce, but otherwise followed the recipe. Thanks
Quick and easy, as promised, but still impressive enough to serve to guests. The taste was very good. I omitted the salt (personal preference) and wasn't sure where to put the worcestershire sauce and Tabasco sauce, so I added them to the mushroom/egg yolk mix before stuffing in the egg whites. Thanks for sharing!