Total Time
25mins
Prep 10 mins
Cook 15 mins

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 Nutrition

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.).

Reviews

(4)
Most Helpful

Very delicious! I love baked eggs, and the Dijon mustard sauce on top was great!

ocdbaker December 07, 2008

I've never made mustard eggs before and these were tasty! I made the microwaved version. Great for a quick meal with a side of potatoes and toast.

Hot Pepper January 16, 2008

A nice change for eggs. I got up early and surprised everyone for breakfast! Cooking time was a bit longer as I used an 8x8 glass dish.

crescendogal July 19, 2006

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