Love this recipe. I make several substitutions, delete the water. Also instead of Campbells Cream of Mushroom we use 2 cans of Amy's uncondensed Cream of Mushroom. It adds a lot of flavor, and isnt incredibly salty. We find this sauce is delicious served over cornbread!

Reviewed On: Feb. 5, 2008

Good recipe. I cook the pasta last however. I drain the pasta and then put everything back into the pasta saucepan and cook it like that. The heat from the pasta helps cook the egg. I also mix the cheese in with the egg. You dont need so much cheese maybe 1/4 of a cup. I put the heat on low-medium reducing to low as the eggs cook and stir constantly about 10-15 minutes. Occassionally lifting the saucepan off the heat if the egg starts to clump. Also a good idea for the leftovers is to fry up some olive oil and get a nice brown on the leftovers. Makes a nice hash.

Reviewed On: Aug. 3, 2007

Very ironic that in the title it says not too sweet when its waaay too sweet. Really even if you like sweet things change the recipe to tone down the sweetness. Also unlike mozarella, gouda tends to not melt particularly well. Finished product didnt look very appealing because the sauce turned a dark reddy brown almost black and the chesse didnt melt well it just went crispy. Edible but recipe needs a lot of work.

Reviewed On: Jul. 8, 2003