White Cheddar and Dijon Baked Eggs
The recipe White Cheddar and Dijon Baked Eggs can be made in roughly 20 minutes. One portion of this dish contains approximately 19g of protein, 18g of fat, and a total of 256 calories. For $1.34 per serving, you get a main course that serves 2. This recipe is liked by 9879 foodies and cooks. It is brought to you by Averie Cooks. If you have salt and pepper, tomato, parsley, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, lacto ovo vegetarian, primal, and fodmap friendly diet. With a spoonacular score of 70%, this dish is pretty good. Similar recipes include Beefy Dijon White Cheddar Dip, Baked Cheddar Dijon Chicken Tenders, and Crispy Baked Cheddar Dijon Chicken Tenders.
Servings: 2
Preparation duration: 3 minutes
Cooking duration: 15 minutes
Ingredients:
2 teaspoons dijon mustard (or your favorite yellow, hot, spicy, etc. mustard)
4 large eggs
parsley, optional for garnishing (or basil, thyme, etc.)
salt and pepper, to taste
half of 1 small/medium tomato, diced small (I used half of an unpeeled Roma)
about 1/2 heaping cup grated white cheddar cheese, measured piled loosely (or mozzarella, Fontina, Monterey Jack, pepper Jack, etc.)
Equipment:
loaf pan
ramekin
bowl
oven
baking sheet
Cooking instruction summary:
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 8x4-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.
Step by step:
1. 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 8x4-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.
2. 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.
3. Bake until your eggs are done to your liking. All ovens, ramekins, type of cheese used, and preferences vary, and so will baking times.
4. Garnish and serve immediately. Eggs are best served warm and fresh.
Nutrition Information:
covered percent of daily need
