The nutty taste of Emmental and the creamy texture of Gruyere turn simple baked eggs into something special.
120 g (4 oz) grated Emmental cheese
1 tbsp chopped borage
4 eggs
Salt and pepper
120 g (4 oz) grated Gruyere cheese
2 tsps savory
30 g (1 oz) corn chips, broken
1 tbsp chopped borage
4 eggs
Salt and pepper
120 g (4 oz) grated Gruyere cheese
2 tsps savory
30 g (1 oz) corn chips, broken
method
1. Mix the Emmental cheese and borage together and divide between 4 ramekins.
2. Crack 1 egg into each dish and season to taste with salt and pepper. Prick egg yolks once with a knife.
3. Mix the Gruyere cheese with the savory and use to top each dish.
4. Sprinkle with the broken corn chips, arrange in a circle and cook on LOW for 3-5 minutes until the cheese melts and the eggs are cooked.
2. Crack 1 egg into each dish and season to taste with salt and pepper. Prick egg yolks once with a knife.
3. Mix the Gruyere cheese with the savory and use to top each dish.
4. Sprinkle with the broken corn chips, arrange in a circle and cook on LOW for 3-5 minutes until the cheese melts and the eggs are cooked.
serving amount
serves 4
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