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: 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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Reviewer:

anebrd

Cooking Level: Intermediate

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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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3 users found this review helpful

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Brianne

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Reviewed: Feb. 13, 2009

This was so easy and absolutely fantastic - I will be making this again - definitely!!!

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BLUEBUNI

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Reviewed: Jan. 24, 2009

These eggs were a hit during the Christmas holidays! I made them twice and the second time we made them as a breakfast sandwich. I did cut the cheese in strips and laid it on the Canadian Bacon in a triangular pattern. This housed the egg perfectly and was plenty of cheese. I cut the heavy cream with 2% milk and it worked fine. This is definitely a recipe I'll make often.

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Reviewer:

Linda M

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Reviewed: Jul. 9, 2008

This was a good dish, but not what I was expecting. It came out as a hearty, filling breakfast. Next time I'll sprinkle some herbs over top for color. I used half and half to save a few calories and it tasted very creamy still! One Tip: tear each cheese piece into 3 pieces and form a triangle. Then crack the egg into the middle of the triangle. It helps nestle the egg in place and prevents shifting.

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21 users found this review helpful

Reviewer:

Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Nov. 3, 2007

Wow! What else can I say? The in-laws and my picky kids loved it. I did add a little salt and pepper to the cream.

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Tegan Mally

Home Town: South Haven, Michigan, USA

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Reviewed: Sep. 28, 2007

Delicious. Definitely filling. If you plan on serving anything with the dish you should count on serving one egg per person. When I first prepared this I made the full recipe and hash browns. With two eggs per person everyone was uncomfortably full.

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6 users found this review helpful