Creamy cheesy baked eggs with roasted mediterranean vegetables, double cream, extra mature cheddar and grana padano + toasted Belle & Wilde gluten free seeded bread with butter

Creamy Cheesy Baked Eggs / The Best Gluten Free Brunch

We had such a nice brunch earlier today: creamy cheesy baked eggs on a bed of buttery breadcrumbs, roasted peppers, red onions and tomatoes and extra mature cheddar and grana padano on top. Served with buttered toasts on the side.

It was a nice change from the usual and absolutely delicious. It’s something I will certainly be making again. 😛

Creamy cheesy baked eggs with roasted mediterranean vegetables, double cream, extra mature cheddar and grana padano + toasted Belle & Wilde gluten free seeded bread with butter

Creamy Cheesy Baked Eggs / The Best Gluten Free Brunch
 
Prep time
Cook time
Total time
 
Creamy cheesy baked eggs on a bed of buttery breadcrumbs, roasted peppers, red onions and tomatoes and extra mature cheddar and grana padano on top.
Author:
Recipe type: Breakfast / Mains
Serves: 2 servings
Ingredients
For the cream:
  • 120g double cream (heavy cream)
  • 1 tsp plain gluten free flour
  • 1 Tbsp butter
  • 2-3 garlic cloves
  • Smoked paprika
  • Cayenne pepper
  • Pinch of salt
  • Black pepper
For the roasted vegetables:
  • 1 bell pepper
  • 1 small red onion
  • A large tomato
  • Salt
  • Black pepper
  • Cooking spray or olive oil (I used Fry Light)
Other ingredients:
  • 1 tsp of butter (to grease the baking dishes)
  • 2-3 Tbsp gluten free breadcrumbs (I used Belle & Wilde)
  • 2 eggs
  • 40g extra mature cheddar
  • 30g grana padano (or parmesan)

Directions

ROAST THE VEGETABLES:

  1. Finely slice the onion and bell pepper and cut the tomato into cubes.
  2. Line a baking tray with foil and fold up the sides (just so none of the juices drip out).
  3. Mix the vegetables on foil with a generous dash of salt and black pepper along with some cooking spray or a drizzle of olive oil.
  4. Place under the grill until soft and a bit charred.

 

MEANWHILE, PREPARE THE CREAM:

  1. Finely chop a few garlic cloves.
  2. Heat up a tablespoon of butter in a non-stick pan on low heat.
  3. Fry the garlic briefly, until fragrant, and add some smoked paprika and cayenne pepper (to taste) as well as a dash of salt and black pepper.
  4. Add a heaped teaspoon of plain flour and mix until you have a smooth paste.
  5. Then add the cream and stir with a spatula or whisk until the cream thickens.

 

ASSEMBLE YOUR CREAMY BAKED EGGS:

  1. Pre-heat the oven to 220C (425F).
  2. Grease two small oven dishes with butter (about half a teaspoon for each).
  3. Add a layer of gluten free breadcrumbs at the bottom (I put about 2 good tablespoons, but the amount is up to you). It might seem pointless to some, but it does absorb the excess liquid from the vegetables and also gives the dish a nice added touch.
  4. Next, add half of the roasted vegetables on top.
  5. Then add the thickened cream on top and dig a small hole to form a well for the egg.
  6. Crack an egg into it.

 

BAKE THEM:

  1. Place your oven dishes on a baking tray.
  2. Bake in a pre-heated oven (220C / 425F) and raise the shelf higher up than the middle.
  3. Bake for about 10-12 minutes. Note: the eggs won’t be fully cooked and set at this point, this is completely normal.

 

PUT YOUR BAKED EGGS UNDER THE GRILL:

  1. Then take them out of the oven and sprinkle the grated cheeses on top. You can also put a bit of extra cream under the cheese if you wish.
  2. Place them under the grill and cook for another 2 minutes or so. Until the cheese has fully melted and is turning golden. The yolks should still be runny at this point, but the whites will be cooked.
  3. Serve with buttered toasts. 🙂 I used Belle & Wilde seeded bread here which they kindly gifted me.

Hope you enjoy these! 🙂

Kimi x

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