Baked, scrambled or hard boiled, eggs taste wonderful, and they’re good for you! But for breakfasts and brunches, these blue cheese and walnut baked eggs simply hit the roof. The bitter arugula pairs perfectly with creamy and flavorful blue cheese, while walnuts add the crunchiness you need to get on the right track in the morning. This recipe is also a fantastic way to cook multiple servings of eggs all at once, leaving you free to butter toasts and brew coffee without distraction.
Photo credit: © Eatwell101.com
Key Ingredients for the Baked Eggs with Walnuts and Blue Cheese
- Eggs
- Arugula
- Blue cheese
- Shallots
- Butter
- Heavy whipping cream
- Walnuts
Feel free to add more ingredients like a pinch of Cayenne, a mix of cheese, toasted pine nuts, etc. This recipe is versatile!
How to make it
This recipe is very easy. Here are the three basic steps:
- Make the sauce – Sauté shallots in butter, then add arugula and blue cheese. Lower the heat, stir in cream, salt, and pepper, and cook until creamy.
- Assemble & bake – Divide the mixture into ramekins, crack an egg over each, and place the ramekins in a water bath. Bake until egg whites are set and yolks are slightly thickened.
- Finish & serve – Remove from the oven, top with crushed walnuts, and serve immediately for a rich, elegant brunch.
Continue reading for the detailed instructions in the recipe card!
(Photo D.Sauvage)
Cheesy Baked Eggs
Baked, scrambled or hard boiled, eggs taste wonderful. But for breakfasts and brunches, these blue cheese and walnut baked eggs simply hit the roof.
- 4 large eggs
- 1/2 pound (200g) arugula
- 3 1/2 oz (100g) blue cheese
- 2 shallots
- A knob (10g) of butter
- 1/2 cup (15cl) of liquid cream
- 2 handfuls of walnuts
- Salt and pepper
Instructions
- Sauté the chopped shallots in butter for 2 minutes over high heat , then add arugula and crumbled blue cheese. Lower the heat and add cream, salt , fresh cracked black pepper and cook for about 3 minutes.
- Pour the arugula and blue cheese mixture into ramekins, then break an egg over.
- Place the ramekins into a rimmed baking dish then pour boiling water halfway up. Bake at 400°F (200°C) for 6 to 8 minutes, or until the whites are completely set and the yolks are beginning to thicken but still not hard. Keep in mind that the eggs will continue to cook even after being removed from the oven.
- Remove ramekins from the oven, top eggs with crushed walnuts and serve immediately. Have a great brunch!
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