🍽️ Baked Eggs in Molds

Name: Baked Eggs in Molds
Total time: 30 min
Yield: 4 servings
Ingredients: butter (1 tsp for each mold); breadcrumbs (1 tsp for each mold); 6 eggs; 125 ml milk; nutmeg; 100 g Emmental cheese; salt; pepper (from the mill)

282 kcal · 30 min · 4 servings

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Ingredients

butter (1 tsp for each mold)
breadcrumbs (1 tsp for each mold)
6 eggs
125 ml milk
nutmeg
100 g Emmental cheese
salt
pepper (from the mill)

Instructions

1. Grease four ovenproof ramekins with butter.
2. Coat the ramekins with breadcrumbs.
3. Whisk two eggs with milk, salt, pepper, nutmeg, and the grated cheese.
4. Divide the egg mixture among the ramekins.
5. Crack one egg into each ramekin.
6. Season the eggs in the ramekins lightly with salt.
7. Place the ramekins in a shallow, wide pot.
8. Pour hot water into the pot until it reaches halfway up the ramekins.
9. Bring the water in the pot to a boil.
10. Place the lid on the pot.
11. Let the eggs set (firm up) for about 10 minutes with the lid on.
12. Serve the eggs directly in the ramekins.
13. Garnish the eggs with herb sauce, parsley potatoes, and salad.

Nutrition per serving

kcal: 282
Protein: 19 g · Fett/Fat: 20 g · Carbs: 8 g