recipe reviews for:

Sunday Brunch Eggs

“This recipe is special enough to consider when company comes, and it's a convenient way to serve eggs to a group. Nestled on top of Canadian bacon and Swiss cheese, the eggs are drizzled with rich cream. For a pretty presentation, cut around each egg and serve on toast. --Judy Wells Phoenix, Arizona”

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Reviewed: Oct. 12, 2011

This turned out awesome! I was worried getting them out of the pan and onto the toast would be a hassle but it worked great! Yummy!

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1 user found this review helpful

Reviewer:

mommyluvs2cook

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Jun. 24, 2011

Awesome! Made it on a weekday morning for the kids and it was perfect!! Used parchment paper to line a lasagna pan and clean up was done in seconds. The only change I made was I piled everything onto slices of bread and cooked it all together - wasn't a crunchy toast base by any means, but made it simple to serve, and the kids loved the idea that it was toast, but they could chew with ease.

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3 users found this review helpful

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happythea@yahoo.ca

Reviewed: Jan. 17, 2011

i dont like eggs and i really liked this simple recipe. i didnt use the oven instead i cooked everything stove top. my husband said it was very good but not "awesome" so it gets 4 stars. i used shreded cheese on accident so make SURE to use grated or else youll have little pieces of cheese that doesnt melt right

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3 users found this review helpful

Reviewer:

sweet_face

Cooking Level: Intermediate

Home Town: Pomona, California, USA

Reviewed: Dec. 13, 2010

I just made this for myself & my boyfriend this morning, and it was a big hit! I did make a few changes, half & half for the cream to cut a few calories, and i added minced garlic, salt and pepper to the milk before drizzling over eggs. Turned out great. I served with strawberries & apple slices, as I read from other reviewers that it was pretty filling. Ill definetly be making this again! Thanks!

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3 users found this review helpful

Reviewer:

missElove

Reviewed: Dec. 13, 2010

This is a very rich and filling recipe. I use it as written and everyone that I've served it to has enjoyed it.

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1 user found this review helpful

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HOLLYC

Reviewed: Dec. 4, 2010

This recipe is so easy and tasty. I made 10 of everything b/c the canadian bacon came in a pack of 10 and that's what fit in my glass pan. I used whole milk instead of whipping cream and it was still great. I also added some dried parsley and black pepper for color contrast. I had a bit of trouble trying get the egg to sit, but it is okay even if it doesnt. I love poached eggs and this was pretty close to it, but with no effort. Everyone ate two eggs with some toasted italian bread and were stuffed. Definitely easy to make for a group of people.

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3 users found this review helpful

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Cooking Level: Intermediate

Living In: Queens, New York, USA

Reviewed: Apr. 12, 2010

In a 9 x 14 greased lasagna pan, I used 8 eggs and tried it with bison bacon, swiss cheese slice and grated some gouda in with the parmesan.I placed a round slice of onion on top of the swiss cheese so that the egg would not slide off as easily. The 1 c of whipping cream was sufficient for this batch. This is a recipe that one can play with a bit in terms of using a variety of cheeses (ementhal, asiago, gouda... and ham instead of back bacon). I served it on toast and not only did it look fantastic, but tasted fantastic! I was asked for the recipe immediately. Will definitely recommend this one! (What I had done was set it up an hour earlier and had the oven timer set so that company could slowly wake up and have a coffee first) Enjoy!

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7 users found this review helpful

Reviewer:

EntertainingHen

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Reviewed: Aug. 25, 2009

I made this dish for dinner and it was a winner. Everyone liked it and it was sooo simple to make it. I will be making it again for my family.

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1 user found this review helpful

Reviewer:

anebrd

Cooking Level: Intermediate

Reviewed: Apr. 6, 2009

I almost never like breakfast-egg dishes, but I loved Sunday Brunch Eggs and so did everyone I served them to. I only did a few things differently. I added more parmesan on top as well as some light garlic, salt, pepper, and parsley for some color and additional taste. The biggest change I made was to serve the eggs over cinnamon-sugar toast which was wonderful! It gave a little extra sweet taste to the whole dish that really tied it together; all but one taste-tester chose the cinnamon toast over regular toast. Try it out and see what you like better!

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11 users found this review helpful