This brought back lots of memories! Yhere are lots of variations, spreading the bread with garlic or herb butter before frying, drizling the sauce of choice on the bread before buttering, using two thin bread slices to 'sandwich' bacon (after cutting holes) etc. etc. What I mainly wanted to say was to those people who want to end up with runny yolks: Medium heat, fry the bread on one side and turn first, then - when you crack your egg, hold it over the hole and allow only some of the white to drop into the hole, then wait for it to cook and change color, before you add the rest of the egg. This keeps the yolk off the direct heat of the skillet. Then, when you add the cheese, either try adding a little water to the skillet surface and covering with a lid (this is my favourite but it takes a little practice to get the timing right) or brown the cheese under a hot Grill.

So many comments in the reviews about the cones getting soggy, either in baking or if trying to keep overnight if made the day before. Here’s a tip that may help, if you have a full set of round cookie cutters, or a single cutter that just fits inside the top of the cones. Cook the batter in standard patty cake liners and let them cool. Remove the paper liner and turn each cake upside down. Place one finger through the cutter to hold the cake centred, then twist the cutter down to remove the excess from the cake. The result? – a very nice fitting cake that can be pushed down into the crisp cone - leaving a nicely rounded top! If you need to prepare the day before, use a bristle brush to paint the insides of the top of the cone with melted chocolate (you won’t get any complaints) and prick around the sides 5 or 6 times, (under the cake line,) with the point of a skewer. This lets the air space under the cake ‘breathe’, but if you bake the cakes and make the frosting the day before, it’s only a short prep to pop the cakes into the cones and pipe on the icing before transporting and serving. The best way to transport these top-heavy beauties has already been suggested – and can be seen used by many of the take-away franchisers for their coffee cups and soft-serve cones.

I read about 40 of the comments and quite a few people had trouble with the eggs. I suggest you add about half a cup of water to your eggs, lightly mix with a fork and then, using a slotted spoon, stir the soup well and then pour the egg mixture through the slotted spoon into the soup near the side of the pot.

I have been doing a similar recipe for many years, and it is always popular. Try pouring the whiskey into a shallow dish, tray or plate and soak the steak for a couple of minutes, then turn over and soak again before cooking it. After the steak is cooked to taste, remove from pan and cover with foil. Next add a knob of butter and cook the onion (or chopped green onion). When the onion has begun to colour, add the whiskey from the dish to deglaze the pan and stir well, then add about a quarter cup of thick cream, turn up the heat and reduce till thickened. Serve on top of the steak. - Steak with whiskey cream sauce! Notes: Will also work with Bourbon, Dry Sherry, etc.