Egg Cups

1. 1

   Grease two ramekins or other small oven-proof dishes with a little butter.

2. 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. 3

   Beat one of the eggs with a tablespoon of the cream, then pour over one of the ramekins.

4. 4

   Repeat with the other egg, cream and ramekin.

5. 5

   Grind some salt and pepper over the top, if desired.

6. 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. 7

   Serve with toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.