Robynne's baked egg croustades

Robynne's baked egg croustades


1 person made this

About this recipe: Easy brunch dish. You can do as many eggs as your oven will hold. Wonderful served with fresh green asparagus and smoked salmon.

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.

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Brush each slice of bread with melted butter. Press bread slices into greased deep muffin tins, making a case.
  2. Gently crack one egg into each case. Sprinkle watercress and chives around each egg.
  3. Blend mustard into cream and spoon over eggs. Season with salt and pepper.
  4. Bake in a preheated 180 C / Gas 4 oven for 10 minutes, or till light golden brown on top. Serve immediately.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate