"I adapted this so it is my own fault they didn't turn out. But I added cheese on top, cooked for the time recommeneded and when they came out the eggs weren't cooked and the cheese was burnt. I think using the broiler is too strong of heat and agree with the reviews below that say you should cook at 350 once the eggs are in."

"I, and the kids too, really loved this recipe. I used some jarlsburg swiss cheese to cut the cost of the gruyere ($17/lb!) and added more butter to the top when adding the bread crumbs. It was gooey and tasty paired with a smoked ham for Christmas. Some things are better the next day and this isn't one of them. Reheated this was good but not great""

"I used this recipe as a very lose guideline for baking a ham and it turned out amazing. It was hard to find a recipe that wasn't super sweet and had a bone in ham so that is why I used this one. I mixed together the mustard, worshire sauce, cider vinegar, thyme, and water and poured it over the ham after the 1st hour. Then at the 15 min intervals ""

"This dish is super easy and the kids loved it! Kids that normally won't even try brussel sprouts got seconds! I had some leftovers the next day and those were delicous too! All around a great dish!""

"Excellent dish you CAN dress up or serve simple. I did a couple of things different, I served the chicken and sauce over a bed of fettuchini and used yellow instead of red onions. The sauce didn't realy thicken up but with the pasta it worked out just fine. It was a hit, people were asking for seconds and it was lemony but delicious!""

"Excellent dish you CAN dress up or serve simple. I did a couple of things different, I served the chicken and sauce over a bed of fettuchini and used yellow instead of red onions. The sauce didn't realy thicken up but with the pasta it worked out just fin. It was a hit, people were asking for seconds and it was lemony but delicious!""