Back in April the Kung Foodie clan had a rousing brunch which I felt called for something a bit different, something I’d never done before. I’d recently come across an interesting looking recipe called Eggbabies by the pleasure (errr…pastry) chef Shuna over at Eggbeater. Similar to dutch babies this delightful creation is easy to make and goes with just about any condiment. Be sure that you’re guests are around when you pull this baby out of the oven cause you’ll just love to hear the oohs and ahhhs.
Tip: Be careful how much butter you put in the pan before adding the batter. I used a bit too much which ended up pooling on one side creating a small dip and preventing the eggs from rising. Mistake aside our little food posse still had a great time sharing wedges and toppings!