13 May 2014

Cheese, Tomato and Dijon Baked Eggs

This dish is perfect for serving with a salad, it is so quick and easy to make, great for a lunch, a brunch or a dinner. I used small ramekins but you can use any other oven proof bowl or pan you have at home. For the garnish I used old amsterdam cheese and diced tomatoes. Try to use and old cheese such as gruyere or cheddar. 

Cheese and Dijon Baked Eggs
serves 4
4 large eggs
100 g sour cream or Greek yogurt 
2 teaspoons dijon mustard
100 g grated old amsterdam cheese
2 medium red tomato
sal and peper
chopped chives

Preheat oven to 180ยบ and grease 4 small ramekins with spray or butter. 
In a bowl mix the sour cream with the dijon mustard and the grated cheese, add the chopped chives, salt and pepper and set aside. 
Cut the tomatoes in cubes and set aside. 
Crack one egg into each ramekin, try to not break the yolk. Season with salt and pepper. Place the cubed tomatoes all over and top with the cheese mixture. 
Bake for 10-12 minutes or until golden. Serve immediately. 

Other suggestions for a lunch or a brunch with mustard you can check this one or this one.

Have a nice week  

No comments:

Post a Comment