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Eggs Hong Kong

This beautiful breakfast or brunch entree is shaped like a flower and has excellent presentation sure to wow any crowd!
Recipe courtesy of Maine Stay Inn & Cottages
Prep Time : 45 minutes
Cook Time : 35 minutes
Yield : 9 servings
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  • 12 eggs
  • 9 egg roll wrappers
  • 1 cup sour cream
  • 3 cups Shitake mushrooms
  • ½ cup water chestnuts
  • 1/8 tsp hot sauce
  • 1/8 tsp hot sesame oil
  • Chopped scallions
  • Toasted sesame oil for basting
  • Hoisin sauce, wasabi, and pickled ginger for garnish

Spray 8oz. ramekins with non-stick spray. Brush both sides of wrappers with sesame oil and place inside ramekins to form cups. Coarsely chop mushrooms and water chestnuts. Arrange in ramekins (filling to halfway). Next, whisk the eggs well and add sour cream. Beat until thick and creamy. Stir in hot oil and sauce. Ladle into ramekin until egg level reaches the top of the wrapper edges. Loosely cover with aluminum foil. Bake at 375 until puffed and gently browned, about 35 minutes. Loosen wrappers from ramekins and place on plate. Top with scallions and place dollops of Hoisin, wasabi, and ginger on the side.
At the Maine Stay, we like to serve this dish with fresh tomato slices, country ham, and home fried potatoes.