Baked snug eggs from Sweet Paul Eat and Make: Charming Recipes and Kitchen Crafts You Will Love by Paul Lowe

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Notes about this recipe

  • hillsboroks on September 25, 2015

    Lovely flavor and presentation but easy to make. The entire family loved their personal au gratin dish with the ham, potatoes, and eggs. Be sure to cook the potatoes thoroughly in the frying pan before adding them to the gratin dishes. Our potatoes turned out just barely done. I think the combination of cold ham below and cold eggs on top makes it so that the potatoes do not cook as much as you think they would in the oven. I also had to leave the gratins in the oven for 5 minutes longer than the recipe called for to make sure the egg whites were fully set. Next time I may let the eggs come to room temperature before adding them rather than just taking cold eggs from the fridge and plopping them on top. All in all this was a fun dish for a complete breakfast and one I will definitely use for times when I have house guests.

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