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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Taken from The Low-Carb Comfort Food Cookbook. These mustard-baked eggs are extremely easy to prepare and can give a special flair to breakfast with nothing more than a touch of mustard and some cheese and cream. You'll want to make this dish often-and not necessarily just for breakfast. Ingredients:
1/2 ounce grated parmesan cheese (2 tablespoons) |
2 tablespoons light cream or 2 tablespoons heavy cream |
2 teaspoons dijon mustard |
salt, to taste (use sparingly) |
black pepper, to taste |
4 eggs |
Directions:
1. Preheat oven to 350. Lightly butter or oil two 4 ovenproof ramekins or bowls.
2. Mix together the cheese, cream, mustard, salt, and pepper.
3. Crack two eggs into each ramekin. Pierce yolks with a toothpick. Bake eggs for 10 minutes. Remove from oven and spoon the cheese-mustard mixture over each egg. Return to oven and bake another 5-6 minutes until the eggs are done and the cheese has melted.
4. Variation: Microwaved.
5. Cover ramekins with waxed paper. Cook eggs for 2 minutes in microwave on high. Add cheese-mustard mixture. Cook for about 1 minute longer on high. (These times are approximate, since microwave ovens vary.).
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