Anyone entertaining overnight guests will appreciate this recipe for baked eggs.
Ingredients
- 300g creme fraiche
- 150g soft goat's cheese, crumbled
- 8 eggs
- 8 vine-ripened cherry tomatoes
- 8 tarragon or dill sprigs
- 4 slices sourdough bread
- 20g unsalted butter, plus extra to grease
- 150g gravlax or smoked salmon slices
Method
- Step 1Preheat the oven to 180C.
- Step 2Place creme fraiche and goat’s cheese in a bowl, season and mix until smooth.
- Step 3Divide the mixture among 8 ramekins and crack an egg into each. Place a tomato and a tarragon sprig in each ramekin.
- Step 4Place moulds in a roasting pan and pour enough boiling water into the pan to come halfway up the sides. Bake for 15-20 minutes until yolks are just set.
- Step 5Meanwhile, toast bread, then butter. Arrange gravlax on top, then cut each slice into 3 fingers. Serve with the baked eggs.
Nutrition
1440 kj
Energy
27g
Fat Total
15g
Saturated Fat
1g
Fibre
18g
Protein
284mg
Cholesterol
459.96mg
Sodium
2g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ian Wallace
- Publication: Taste.com.au
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