Cheesy baked eggs is a delicious, nutritious brunch or breakfast that is made with olive oil, eggs, gruyere cheese and whipping cream. It’s nut-free and soy-free and served with toast!
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 18 mins – easy
🍽 4 servings – 568 kcal per serving
| Serving
229g |
Fat
38g |
Sat. fat
13g |
Sodium
709mg |
| Carbs
31g |
Fibers
2g |
Sugars
4g |
Proteins
24g |
INGREDIENTS
- ¼ tsp black pepper
- ¼ tsp salt
- 4 olive oil
- 8 eggs
- 2 sprig tarragon leaves
- 1¾ oz gruyère cheese
- ½ cups whipping cream
- 4 oz watercress
- 8 toast
TOOLS
- 1 knife
- 4 ramekins
- 1 oven
- 1 kettle
- 1 grater
- 4 platters
- 1 roasting tin
STEPS
Chop tarragon leaves.
Grate gruyere cheese with a grater.
Heat 4 cups of water in a kettle for 2 minutes to get boiled water.
Put olive oil in each ramekin. Crack eggs, add a quarter tsp of salt, and black pepper to them. Sprinkle with chopped tarragon and scatter grated cheese over them, then add whipping cream on top.
Pour boiled water in a roasting tin and put the ramekins inside.
Preheat the oven to 320°F for 12-15 minutes.
Place the roasting tin in the oven and bake for 8 minutes.
Turn the heat off and take the ramekins out of the oven.
Serve cheesy baked eggs with a side of bread onto platters and garnish with watercress.
It’s ready to be served !
