Baked Eggs
Total time: 15 minutes
A simple dish: eggs baked with a light cream and mustard sauce. Have some crusty bread on hand for dipping.
Ingredients:
- 1 tbs butter
- 2 eggs
- 1 tsp Dijon-style mustard
- 3 tbs crème fraiche
- 1 tsp milk substitute 1 tsp water - it's just to make the crème fraiche a bit thinner
- 1 tsp dried chives
- bread I bought artisan rolls at the bakery
Instructions:
- Divide butter and thoroughly butter 2 ramekins.
- Mix the mustard, crème fraiche, milk and chives.
- Put 1 tbs of mixture into the bottom of each ramekin.
- Put the egg on top of the sauce in each ramekin.
- Divide the remainder of the sauce and spoon on top of each egg.
- Put ramekins into a baking pan (I use a bread pan) with deep sides. Pour hot water into the pan coming half way up the sides of the ramekins.
- Bake at 375F (190)C, 10 - 12 minutes, depending on how you want the yolks.
- Remove and serve directly from the ramekins.