Egg Cups

Name: Egg Cups
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

8 ingredients

7 steps

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.