We all really enjoyed this recipe. I loved that I could use up 3 whole pears instead of just a cup like many recipes (had pears to use up!)! Because other reviewers expressed concern about it not being cooked all the way through, I took some "precautions" as I am pregnant. I used a 10" skillet as recommended, but I used an iron skillet which, having been on the stove, continued to cook from the bottom and sides I think as iron retains heat so well, and I put it in the bottom third of the oven so that the top wouldn't get done too fast. I cooked it for 13 minutes total and the egg was very thoroughly cooked with just the top being nicely browned but not at all dark. We'll be making this again for sure!

Reviewed On: Jun. 28, 2009