Eggs Baked with Parmesan

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Eggs Baked with Parmesan
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Health Score:
6,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 18 min.
Ready in
Calories:
387
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie387 kcal(18 %)
Protein24.86 g(25 %)
Fat28.5 g(25 %)
Carbohydrates2.63 g(2 %)
Sugar added0 g(0 %)
Roughage0.17 g(1 %)
Vitamin A457.88 mg(57,235 %)
Vitamin D3.94 μg(20 %)
Vitamin E9.22 mg(77 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.64 mg(58 %)
Niacin3.11 mg(26 %)
Vitamin B₆0.05 mg(4 %)
Folate75.09 μg(25 %)
Pantothenic acid0.27 mg(5 %)
Biotin0.53 μg(1 %)
Vitamin B₁₂2.73 μg(91 %)
Vitamin C2.15 mg(2 %)
Potassium78.71 mg(2 %)
Calcium475.11 mg(48 %)
Magnesium21.08 mg(7 %)
Iron0.53 mg(4 %)
Iodine111.69 μg(56 %)
Zinc1.15 mg(14 %)
Saturated fatty acids15.28 g
Cholesterol375.73 mg

Ingredients

for
4
Ingredients
125 milliliters
8
150 milliliters
150 grams
grated Parmesan
2 tablespoons
freshly chopped Thyme
freshly ground Pepper
Nutmeg (freshly grated)

Preparation steps

1.

Half-fill a medium saucepan with vinegar and water and bring to a boil. Break eggs into a cup and slip into the hot, not boiling water. Stir water stir with a spoon and place egg in the swirl so eggs retains its shape and yolk is surrounded by egg whites. Cook for f3-4 minutes and then remove eggs from water with a slotted spoon. Place two poached eggs in an ovenproof baking pan.

2.

Preheat the oven broiler.

3.

Mix cream in a bowl with 2/3 of Parmesan and thyme and season with salt, pepper and nutmeg. Pour cream mixture over eggs and bake for 3-4 minutes under the preheated oven broiler, watching carefully, until golden brown.

4.

Serve sprinkled with remaining cheese.

5.

Serve if desired with some fresh bread.