🍳 Baked Eggs with Peas, Sage and Pastry

Name: Baked Eggs with Peas, Sage and Pastry
Total time: 30 min
Yield: 4 servings
Ingredients: 30 g Parmesan (30 % fat in dry matter); 30 g Gouda (45 % fat in dry matter); 100 g spelt flour Type 1050 (+ 1 tbsp for working); salt; 1 pinch ground cumin; 5 eggs (L); 50 g butter; 1 tbsp whipping cream; 2 tbsp seeds (à 10 g; for sprinkling; e.g. poppy seeds, sesame); 120 g frozen peas; 1 spring onion; 1 sprig sage; 60 g crème fraîche; pepper; 1 handful parsley (à 5 g)

452 kcal · 30 min · 4 servings

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Ingredients

30 g Parmesan (30 % fat in dry matter)
30 g Gouda (45 % fat in dry matter)
100 g spelt flour Type 1050 (+ 1 tbsp for working)
salt
1 pinch ground cumin
5 eggs (L)
50 g butter
1 tbsp whipping cream
2 tbsp seeds (à 10 g; for sprinkling; e.g. poppy seeds, sesame)
120 g frozen peas
1 spring onion
1 sprig sage
60 g crème fraîche
pepper
1 handful parsley (à 5 g)

Instructions

1. Finely grate the Parmesan and the Gouda.
2. Quickly knead flour, grated cheese, salt, cumin, one egg and butter into a smooth dough.
3. Roll out the dough on a lightly floured surface.
4. Roll the dough to a thickness of about 4 millimeters.
5. Cut out hares and flowers from the dough.
6. Place the dough figures on a baking sheet lined with baking paper.
7. Brush the figures with cream.
8. Sprinkle the figures with seeds.
9. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
10. Bake the figures for 12 minutes until lightly browned.
11. Remove the figures from the oven and let them cool.
12. Boil the peas in boiling salted water for 1 to 2 minutes.
13. Drain the peas and shock them with cold water.
14. Let the peas drain well.
15. Clean the spring onions and wash them.
16. Slice the spring onions into thin rings.
17. Wash the sage and shake it dry.
18. Pluck the sage leaves from the stems.
19. Finely chop half of the sage leaves.
20. Mix the peas, spring onions and the chopped sage.
21. Divide the mixture among 4 ovenproof ramekins.
22. Place a dollop of crème fraîche on each portion.
23. Crack the eggs.
24. Slide one egg into each ramekin.
25. Grind pepper over the eggs.
26. Season the eggs with salt.
27. Place the ramekins in a deep baking tray.
28. Pour hot water into the baking tray until it is about 2 centimeters high.
29. Bake the eggs in the hot oven at 200 degrees (convection 180 degrees or gas mark 3) for 10 to 15 minutes until set.
30. Wash the parsley and shake it dry.
31. Pluck the parsley leaves from the stems.
32. Garnish the eggs with parsley, the remaining sage and the pastry.
33. Serve the eggs.

Nutrition per serving

kcal: 452
Protein: 20 g · Fett/Fat: 30 g · Carbs: 26 g