I didn't much care for this recipe. I think the type of pan you use will greatly influence the flavor. I used a metal jelly role pan and the metallic flavor of the pan was picked up in the eggs. I couldn't get 8 slices to fit in a 15x10 inch pan so, I had to use the next size bigger and I think that allowed the egg at the sides to burn and even though I cut that part off, the flavor remained. I think it also needed more seasonings, especially more salt. It was kind of bland. I bet, however, that Rebecca has a few tricks up her sleeve in order to make this dish delicious and I failed to do that.
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