Robynne's baked egg croustades
20 min
Easy brunch dish. You can do as many eggs as your oven will hold. Wonderful served with fresh green asparagus and smoked salmon.
1 person made this
Ingredients
Serves: 4
- 4 slices white bread each brushed with melted butter
- 4 eggs
- 8 small sprigs watercress
- 1 tablespoon finely chopped chives
- 2 tablespoons mild French mustard
- 2 tablespoons thick cream
- salt and freshly ground black pepper.
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- Brush each slice of bread with melted butter. Press bread slices into greased deep muffin tins, making a case.
- Gently crack one egg into each case. Sprinkle watercress and chives around each egg.
- Blend mustard into cream and spoon over eggs. Season with salt and pepper.
- Bake in a preheated 180 C / Gas 4 oven for 10 minutes, or till light golden brown on top. Serve immediately.
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