Baked Eggs with Taleggio (2)

A recipe for baked eggs from  one of my favourite cooks, Nigel Slater. My choice of greens would be kale, cavolo nero or spinach but you can substitute as preferred.The Taleggio cheese  can be replaced with goats cheese or a blue cheese such as gorgonzola. Nigel recommends blue cheese and spinach.


Baked Eggs with Taleggio (2)
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Baked Eggs with Taleggio (2)
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  1. Preheat the oven to 200 C Gas 6 and put a pan of water on to boil.
  2. Wash and lightly shred the greens and add to the boiling water. Blanch for a minute then drain in a colander and refresh under cold running water. Gently squeeze most of the water out of the greens and set aside.
  3. Beat the eggs in a large mixing bowl then add the shredded greens. Season generously with the salt and pepper.
  4. Heat the oilve oil in a 22cm non stick frying pan and pour in the egg mixture. Leave to cook over a moderate heat for 2 minutes.
  5. Arrange the cheese evenly over the surface of the eggs and scatter over the pumpkin seeds.
  6. Bake in the preheated oven for 12 minutes until the eggs are lightly set and the cheese oozing.
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