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Baked Eggs with Gruyere, Greens and Sourdough

Bank holiday weekend brunches need eggs and this classic combination of flavours is a guaranteed crowd-pleaser.

Serves 2 Total Time 30 mins

Ingredients 

Get the ingredients here.

  • 1 tbsp butter
  • 2 spring onions, sliced
  • 1 garlic clove, crushed
  • 100g swiss chard, thick stalks removed and finely shredded
  • 5 tbsp double cream
  • ½ tsp dijon mustard
  • 100g gruyere, grated
  • 2 eggs
  • 1 sourdough bread, toasted, to serve

Instructions

  1. Heat oven to 200°C/180°C fan/gas 6. Heat a knob of butter in a small, oven-proof frying pan and cook the spring onions and garlic for about 1 min until just fragrant. Add the chard with a splash of water and cook to wilt.
  2. Take the pan off the heat and stir in the cream and mustard to make a sauce, then add the cheese and stir together.
  3. Make two holes in the mixture and break an egg into each. Transfer to the oven and bake for 8-10 mins. Serve with toasted sourdough.

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