Eggs and toast go from breakfast to dinner in this delicious, stylish dish with rich sour cream and Dijon sauce.
Ingredients
- 18 (about 260g) slices crusty sourdough baguette (see note)
- 40g butter, at room temperature
- 250ml (1 cup) milk
- 125g (1/2 cup) sour cream
- 6 eggs, lightly whisked
- 3 teaspoons Dijon mustard
- 75g thinly sliced prosciutto, torn
- Mixed salad leaves, to serve
Method
- Step 1Preheat oven to 180ºC. Spread both sides of the bread with butter. Divide bread among six 310ml (1 1/4-cup) capacity ramekins.
- Step 2Whisk the milk, sour cream, egg and mustard in a large jug until combined. Season with salt and pepper. Pour the egg mixture evenly among the ramekins. Top with prosciutto.
- Step 3Place the ramekins on a baking tray and bake for 15-20 minutes or until golden and just set. Serve with mixed salad leaves.
Nutrition
1500 kj
Energy
23g
Fat Total
12g
Saturated Fat
1.5g
Fibre
14g
Protein
25g
Carbs (total)
All nutrition values are per serve
Notes
Sourdough baguettes are available when baked in-store.
- Author: Kerrie Ray
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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