Robynne's baked egg croustades

    Robynne's baked egg croustades

    2saves
    20min


    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.

    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 

    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.

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