Baked Eggs with Taleggio

For a baked egg dinner, this is sure to please and it's quick to make.  The first time I made this recipe, I stuck closely to the original ingredients, going so far as to find Taleggio, a mild semi-soft Italian cheese, at a local cheese shop.  The next time I made it, I was cleaning out the contents of the cheese drawer and used whatever odd chunks of cheese we had on hand.  This time I also added some chopped, sauteed zucchini and onion for a small but satisfying low-carb, one-ramekin meal.

The last few times I've made it, I fried some onions, mushrooms and fresh spinach and added that to the mix. From simple to grand, this makes a simple and quick weeknight dinner served with bread and a salad.


Baked Eggs with Taleggio
Adapted from Gluten-Free Girl and the Chef
Serves 4

Olive oil
8 Tblsp heavy cream
4 oz Taleggio cheese, sliced into 8 pieces
8 large eggs
2 tsp finely chopped fresh thyme
salt and peper

Preheat oven to 375 degrees.  Grease four 1-cup ramekins with olive oil.  Bring a kettle of water to boil, set aside.

Pour 1 Tblsp of heavy cream into each ramekin.  Add two pieces of Taleggio and crack 2 eggs into each ramekin.  Top with the chopped thyme and add the remaining 1 Tblsp heavy cream to each.

Arrange the ramekins in a roasting pan and pour the boiled water into the pan until the ramekins are half-submerged in water.  Bake until the eggs are cooked and jiggle only slightly, about 10-12 minutes.  Season with salt and pepper and serve.