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Egg Cups

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Ingredients

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	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

Nutritional information

323.7

Calories

130 g

Calories From Fat

14.5 g

Total Fat

7.7 g

Saturated Fat

215.3 mg

Cholesterol

324.8 mg

Sodium

34.6 g

Carbs

4.5 g

Dietary Fiber

2.3 g

Sugars

14.7 g

Protein

294g

Serving Size

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Egg Cups

Name: Egg Cups
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: : 2; : 2; : 1; : 1; : 4; : 4

Features:

Cuisine:

American

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.

35 min
Serves 2
Easy

Ingredients

Directions

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

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Steps

1 Done	Grease Two Ramekins or Other Small Oven-Proof Dishes With a Little Butter.
2 Done	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.
3 Done	Beat One of the Eggs With a Tablespoon of the Cream, Then Pour Over One of the Ramekins.
4 Done	Repeat With the Other Egg, Cream and Ramekin.
5 Done	Grind Some Salt and Pepper Over the Top, If Desired.
6 Done	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.
7 Done	Serve With Toast.