EGG CUPS

Egg Cups image

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

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

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

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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