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!

The idea is great - I love pears and they're great in the morning. My only dislike was the top crust. It was a strange texture and was difficult to cook thoroughly without burning. I would recommend either using a larger pan or less batter on top to make it thinner and easier to cook through. Otherwise, a less fluffy crust might work as well. Thanks for the recipe! It was fun to try.

The flavor was good and the recipe was successful, although I would put it in a larger pan than I did. The top was brown but the souffle was a bit runny underneath and I worried that the eggs might not have been cooked through for safety. I think a larger pan would have made a difference in the thickness. I had a lot a pears given to me by a friend so this seemed a good way to use some of them. It seemed a shame to send all the peelings to the compost pile, however.