EGG CUPS
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.
Provided by Sackville
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 323.7, Fat 14.5, SaturatedFat 7.7, Cholesterol 215.3, Sodium 324.8, Carbohydrate 34.6, Fiber 4.5, Sugar 2.3, Protein 14.7
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