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Baked Eggs



If you are looking for an excellent light supper, lunch or even brunch dish, look no further than these Baked Eggs. You could also have them for breakfast.  They are really simple, uncomplicated and delicious!


They are as simple as buttering a dish and cracking a couple of eggs into it.  A smallish dish for each, so that the eggs cook perfectly . . .  with set whites and golden runny yolks . . .


A mix of hard cheese, cream and mustard is sprinkled over top . . .  before baking. You can also add chopped cooked bacon if you wish, or a bed of spinach for the bottom, or leave the cheese/cream out altogether and just add a few slices of chorizo . . . or some buttered crumbs . . .  they are very forgiving and adaptable.


I butter bread, cut it into soldiers and bake along side . . .  for dipping into those beautiful runny golden yolks . . .


They are also a really quick bake. Ten minutes.  That's all, which makes them perfect for a week-night supper when you get in from work, all tired and wasted, and just can't be asked to do anything complicated.


They look gourmet.  They taste gourmet.  They are a total Doddle.


I added a smattering of snipped chives today  . . .  for show.  It does add a bit of flavour also, but its really not necessary if you don't want to.


See?  Perfectly cooked  . . .  with each dip bringing you a bit of golden yolk, runny cheese, and a scrap of bacon  . . . just gorgeous.



*Baked Eggs*
Serves 2
 

Quite simply scrumptious. I like to butter bread, cut it into fingers and bake it along side of the eggs for dipping. 


25g butter (2 TBS)
4 large free-range eggs
50g grated hard cheese (gruyere, or cheddar, scant half cup)
1 tsp mustard
1 TBS heavy cream
fine sea salt and freshly ground pepper to taste
toast to serve 




Preheat the oven to 180*C/350*F/ gas mark 4.  Butter two small oven proof dishes and crack two eggs into each one.  Mix together the cheese, mustard and cream. Season with salt and pepper.  Scoop onto the top of the eggs.  Bake in the preheated oven for 10 minutes.  Serve hot with toasted bread cut into fingers for dipping. 



Variations:
- add some crumbled cooked bacon to the cheese mixture.
-wilt a few large handfuls of baby spinach in a bit of butter and add a bed of this to each dish, before cracking in the eggs.
-omit the cream and top with several thin slices of chorizo sausage
-top with buttered bread crumbs for a crispy finish.



These really are simple. If you wanted to cook for a light lunch or supper, just add a salad on the side. Quantities are given for two, but easily adapted for more!  Bon Appetit! 



QuickEdit
Marie Rayner
4 Comments
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4 comments:

  1. These look delicious -- printing this one out right now! Quick question -- dry mustard or wet and if wet, does it matter the kind (yellow, dijon, etc.)

    ReplyDelete
    Replies
    1. It is wet mustard Jeanie, and I used Dijon. Hope this helps! Xo

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  2. I agree they look fab and I will make too,love your presentation Marie..Red is so you in the kitchen..:)

    ReplyDelete
    Replies
    1. I hope you and J enjoy them Monique! You are so kind! Xo

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