Reviewed: Aug. 27, 2009

very good! hubby loved it!

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Julia

Cooking Level: Expert

Home Town: Alpine, New York, USA

Living In: Constantia, New York, USA

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Reviewed: Jul. 9, 2009

Delicious!

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Rosy

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: May 24, 2009

Seldom have cream on hand so used ricotta cheese instead. Had to bake for 18 minutes (my stove is very accurate)then finish in microwave for 15 seconds. Whites were set and yokes a little runnny, like we like them. Absolutely delicious!!! Used free range eggs I bought from the Mennonites so they were extra good. Had always heard of Shirred Eggs but didn't know how they were made...am glad I found out!!!

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Emily Tisdale

Cooking Level: Expert

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Reviewed: Mar. 16, 2009

Very good recipe. I added some ground red pepper on top for a little heat.

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Matty1014

Cooking Level: Beginning

Home Town: Knoxville, Tennessee, USA

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Reviewed: Mar. 1, 2009

We substitute Worcestershire sauce for the chives in the recipe, which is wonderful.

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ejennyk

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Reviewed: Feb. 23, 2009

Extremely easy and yummy. Didn't have chives, used onion instead. No ramekin, used small tea cup. Turned out just fine.

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vmoore

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Reviewed: Feb. 15, 2009

I didn't enjoy theese. To me they tasted almost chemicaly. I used margerine instead of butter so maybe that's why.

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Stacy

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Reviewed: Feb. 13, 2009

This is a great recipe! I tried a variation by substituting mozzarella for the parmesan, red onion for the chives and topping it off with a thin bits of smoked salmon. Wonderful combination served with a slice of tomato.

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RudyGadsden

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Reviewed: Feb. 10, 2009

Good! I used leeks diced fine instead of chives, but they were very good.

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nancy

Cooking Level: Expert

Home Town: Bismarck, North Dakota, USA

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Reviewed: Aug. 1, 2008

These took a little longer to set up. Better than sunny side up!

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Marilyn

Cooking Level: Expert

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Reviewed: May 8, 2008

Blue cheese and sour cream or yogurt instead of cream ?

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BHENRYXXXX

Cooking Level: Intermediate

Living In: Oakland, California, USA

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Reviewed: Apr. 27, 2008

Yum! Perfect for breakfast. I am not a huge breakfast eater so I cut the recipe down even more from the one serving. I used 1 egg and 1 tablespoon of cream (well, sour cream as I don't have cream) then just sprinkled on salt, pepper, chives, and the parmesan. Didn't even measure those. Mine took longer than 12-15 min to bake--more like 20, and I had the oven on higher bc I was preheating for a bread I'm making. Otherwise, delicious and easy. A good way to make sunny side up eggs without frying. Served with pita bread and it was great. Could easily be made for a number of people using muffin tins.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Apr. 25, 2008

Very good and very easy! Would be great for a brunch. I used a muffin tin as recommended by another and they turned out perfectly. It needed something, not sure what though. Maybe more parmesan?

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SYDLY

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

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Reviewed: Mar. 8, 2008

I make these in my muffin pan and they come out wonderful. Even the kids will eat these. Thanks

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DRKELLEHER

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Reviewed: Dec. 20, 2007

This is one of my favorite breakfast recipes! I've made this myself for years, and this is nearly identical to my own recipe (I've always used leeks instead of chives). Even my picky husband loves these!

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