By Sharon123 on July 16, 2013
Photo by I'mPat
Photo by I'mPat
"This is the go-to dish on super busy activity laden nights. No one gets tired of it and with a salad and smoothie you have a complete and nutritionally well-rounded meal. Scale this recipe up as needed. Adjust measurements to taste. Adapted from foodie with family."
Serving Size: 1 (98 g)
Servings Per Recipe: 2
"I made these as a rare weekend breakfast treat for me and DH......what a way to start the day...they were fabulous!!<br/>I used a muffin tin well sprayed with oil, and my cups popped out no problem.<br/>Definitely don't skimp on the black pepper....it just raises the bar on it.....and I used the hot sauce on the cheese before putting them into the oven.<br/>My only complaint, if you will, was that after 15 mins of cooking in my fan forced oven, the yolks were just on the point of setting, and I much prefer a runny yolk...however that little wrinkle is for me to iron out, and of no way a fault of the recipe...every oven is different.<br/>Thank you so much for a lovely little recipe Sharon....DELICIOUS!!!<br/>Made for PRMR."
"I made the very basic recipe using wholemeal/wholegrain bread, eggs, pepper and sharp cheddar cheese and baked at 175C fan forced for 20 minutes and the yolks had just began to set though by the time I got to eating the second one it had fully set, I had left them in the ramekins and had them for lunch with a salad on the side. Thank you Sharon123, made for Please Review My Recipe."
"Fun and tasty recipe! Used ramekins and and baked for 20, and the yolks were soft, but not runny. Next time I'll bake for 15.Buttering the bread was really important, it really added nice flavor to the cups. I like Noo's idea of adding a little hot sauce to the cheese for a little zing. Such a nice simple recipe. I'll be making these little guys again. Thanks for sharing."