Eggy Pots

Name: Eggy Pots
Total time: 900 s
Yield: 2 servings
Cuisine: British
Ingredients: 75 g mushrooms, sliced; 150 ml pot of double cream; 2 eggs; 3 tbsp grated parmesan; salt & pepper; 30 g butter; Toast, to serve

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Staffordshire UK

I have been making these for years, they sound so simple & to be honest they are. I did try to think up a clever name for them but none seemed to fit as well! This is actually my hubby's favourite breakfast dish & I usually make it for birthdays, anniversaries & always on Christmas Day!
Simple & delicious I serve them with chunky, buttered toast.
Enjoy!

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Saved

Ingredients

12-15 minutes

2 servings

75 gmushrooms, sliced
150 mlpot of double cream
2eggs
3 tbspgrated parmesan
salt & pepper
30 gbutter
Toast, to serve

Saved

Steps

12-15 minutes

1

Pre-heat the oven 180 Fan/200C/Gas 6 & boil the kettle.
Melt the butter in a frying pan over medium heat, add the mushrooms & cook until soft.
Place the cooked mushrooms in the bottom of two small serving dishes or ramekins.
Pour the cream over the mushrooms dividing it between the two dishes.
Season with salt & pepper.
2

Carefully crack an egg into each dish then top evenly with the parmesan.
Place the dishes into a deep sided roasting tin. Add some boiling water to the tin filling to about halfway.
Place the tin in the oven, 12 minutes for a runny yolk or 15-18 minutes for a firmer set.
(*TIP! For saftey you can place the tin in the oven then add the water to it.)
3

Carefully remove from the oven, then remove the dishes from the tin.
Serve hot with toast.