Baked eggs with a blue cheese cream. A quick and delicious recipe for egg lovers for Easter...that needs only a few ingredients!!! It makes a wonderful lunch or starter. You can make it many ways, my favourite along with the blue cheese are foie gras cream or a cèpe cream. You could do a simple cream with fresh herbs or even smoked fish - endless combinations!
For 4 persons, you will need :
4 really fresh eggs
250 ml (1 cup) of cream of your choice (less/more if your ramequins are small/big)
4 tablespoons (or more!!) of blue cheese (or parmesan cheese if you don't like blue cheese)
a little grated nutmeg
salt an pepper
Grease four ramequins with a little butter.
Set the oven 200°c/400 °f.
Slowly heat the cream in a pan and melt the cheese in it.
Season to taste (some blue cheeses can be very salty) and grate in the nutmeg.
Fill each ramequin with two tablespoon of the sauce.
Break your eggs separately in a small bowl (to make sure there is no shell)
and delicately slide the eggs into the ramequins, cover the eggs with the remaining sauce.
Pop in the oven between 8 to 12 minutes - depending on the size of your ramequins and how you like your eggs to be cooked. (The sauce, being hot, speeds the process up, but if using cold cream add another five minutes).
Serve immediately with lots of crusty bread!!!
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WISHING EVERYBODY A VERY HAPPY EASTER ...