 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
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. 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 |
Directions:
1. Grease two ramekins or other small oven-proof dishes with a little butter.
2. 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. Beat one of the eggs with a tablespoon of the cream, then pour over one of the ramekins.
4. Repeat with the other egg, cream and ramekin.
5. Grind some salt and pepper over the top, if desired.
6. 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. Serve with toast.
|
|