White Cheddar and Dijon Baked Eggs
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
3 mins
-
Cook Time
15 mins
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Additional Time
2 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
279 kcal
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Course
Lunch
White Cheddar and Dijon Baked Eggs
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Fast and easy brunch, lunch, or breakfast-for-dinners are lifesavers. So few ingredients and so simple, but full of flavor. Dijon mustard and tangy white cheddar really jazz up eggs, or try your favorite mustard and cheese. I used two small ramekins but if you don’t have something similar, try an 8×4-inch loaf pan. In my oven and with my ramekins, baking for 10 minutes results in very runny yolks, 15 minutes results in firmer and set yolks, and 18 minutes results in yolks you’d find in a hard-boiled egg. Bake until your eggs are done to your liking. All ovens, ramekins, type of cheese used, and preferences vary, and so will baking times. Serve with a toast or salad for lunch or brinner, or with French toast or pancakes for breakfast. Cozy, comforting, and almost no dishes.
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Ingredients
- 4 egg large
- salt to taste
- black pepper to taste
- tomato diced small (I used half of an unpeeled Roma, half of one small/medium
- White Cheddar Cheese measured piled loosely (or mozzarella, Fontina, Monterey Jack, pepper Jack, etc, about 1/2 heaping cup, grated
- 2 teaspoons Dijon mustard or your favorite yellow, hot, spicy, etc. mustard
- parsley optional for garnishing (or basil, thyme, etc.)
Instructions
- Preheat oven to 350F. Spray 2 small ramekins with cooking spray or lightly grease them with butter. If you don’t have small ramekins, use an 8×4-inch loaf pan.
- Carefully crack 2 eggs into each ramekin, taking care not to break the yolks.
- Season with salt and pepper, to taste.
- Evenly and lightly sprinkle the diced tomatoes between the two ramekins; set aside.
- In a small bowl, add the cheese, mustard, and lightly toss to combine with a fork.
- Evenly divide cheese mixture between the two ramekins, lightly smoothing the top of each with the fork.
- Place ramekins on a baking sheet and bake for 10 to 15 minutes, or until eggs are cooked to desired level. In my oven and with my ramekins, 10 minutes results in very runny yolks, 15 minutes results in firmer and set yolks, and 18 minutes results in yolks you’d find in a hard-boiled egg. Bake until your eggs are done to your liking. All ovens, ramekins, type of cheese used, and preferences vary, and so will baking times.
- Garnish and serve immediately. Eggs are best served warm and fresh.
Nutrition Information
Show Details
Serving
1
Calories
279kcal
(14%)
Carbohydrates
4g
(1%)
Protein
20g
(40%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
9g
(53%)
Cholesterol
402mg
(134%)
Sodium
628mg
(26%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 279kcal | 14% |
| Carbohydrates | 4g | 1% |
| Protein | 20g | 40% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 402mg | 134% |
| Sodium | 628mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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