"This is a great brunch dish! It's easy to modify for however many people you're cooking for. I figure one potato and 2 eggs per person...plus I've reduced the amount of butter to 1 tablespoon per potato. I honestly don't notice any difference in the crispness or flavor with the reduced amount of butter. Be sure to really salt & pepper the potato mixture! To get my potato baskets as crispy as I like them I have to cook them longer - a good 15 or 20 minutes extra. I loosen them from the muffin tin before I pour the eggs in so they're easier to get out in the end. We skip the toppings & have some bacon or sausage on the side.

"After reading several other reviews I made a couple of slight modifications when I cooked this last night. I added a sliced onion to the fennel and poured the sauce through a fat separator before reducing it. I recommend doing both...the onion adds great flavor & the sauce would have been very greasy without removing most of the fat. I served this with mashed potatoes & the rest of the 6-pack I bought to make the recipe. Definitely a cool weather keeper.