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The toppings for casserole eggs can vary endlessly, here is a contrast of the sweetness of the cream, the slightly sweet side of the fried shallots and the strength of the cheese, the blue cheese.
In culinary technique, as I was able to see during my CAP cuisine, we recommend cooking eggs in a water bath, so that they set gently and evenly. There are even recipes using a pan with a bottom of water and cooked covered. I admit, that’s what often stopped me, the laziness of taking out all the junk, a dish suitable for putting the ramekins in.
While casseroles simply put in the oven, it works very well! You have to watch the cooking carefully because nothing is different from one oven to another, mine took 8 minutes at 180° rotating heat to get the whites mixed with the cream and cheese well set and the yolks still liquid. Check from time to time, shaking your casserole dishes to see how the egg white and yolk are moving. The yolk should not set.
As for the filling, I used a slightly strong cheese, Saint Agur, as blue cheese. You can replace it with Roquefort for example, or Bresse bleu. Depending on your taste, more or less strong.
I balanced the character of the cheese with pan-fried shallots which caramelize a little and add sweetness. It’s up to you to adapt according to your tastes with bacon, mushrooms…
Baked egg with blue cheese
The toppings for cooked eggs can be adapted endlessly, I suggest the contrast of the softness of the cream, the slightly sweet side of the fried shallots and the strength of the cheese, the blue cheese.
To prevent sleep
Fry the shallots:
Serve with a green salad and slices of bread. Here toasted wholemeal bread.
Enjoy your food !
Enjoy