Fondue baked eggs

Name: Fondue baked eggs recipe
Yield: 4
Ingredients: Salted butter to grease, plus 30g extra; 20.00 ml extra virgin olive oil; 1 small red onion, thinly sliced; 2 long green shallots, sliced; 2 garlic cloves, crushed; 3 tsp Dijon mustard; 200g mixed torn greens (we used baby spinach, silverbeet and English spinach); 200ml thickened cream; 200g ricotta; 90g cheese; 4 large eggs, chilled (see note); Toasted and buttered heels of bread, to serve

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by Tracey Pattison

Delicious Team

Jun 30, 2023

This easy creamy egg fondue was made to share. Or not, we don't judge!

Salted butter to grease, plus 30g extra
1 tbs extra virgin olive oil
1 small red onion, thinly sliced
2 long green shallots, sliced
2 garlic cloves, crushed
3 tsp Dijon mustard
200g mixed torn greens (we used baby spinach, silverbeet and English spinach)
200ml thickened cream
1 cup (200g) smooth ricotta
3/4 cup (90g) mixed grated melting cheese (we used cheddar, Gruyere and provolone), plus extra to serve
4 large eggs, chilled (see note)
Toasted and buttered heels of bread, to serve

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 1.5L-capacity baking dish generously with butter.
2.

Place oil and extra butter in a large, deep frypan over medium-low heat. Once butter is foaming, add onion and most of shallot, reserving 2 tbs for serving. Cook, stirring occasionally, for 10 minutes until softened and just starting to turn golden. Add garlic and mustard. Cook, stirring constantly, for 30 seconds or until fragrant. Add greens and cream. Cook, stirring occasionally, for 5 minutes or until greens wilt and cream is bubbling. Remove pan from heat. Stir through cheeses. Season.
3.

Spoon cheese mixture into prepared dish and level surface. Use the back of a dessert spoon to press an indentation into mixture (mixture is quite wet), then crack an egg inside. Use the spoon to gently shape the egg white around the yolk, while also gently pushing it further into the cheese mixture so that the yolk and just a small amount of the white remains on the surface. Repeat with remaining eggs.
4.

Bake for 18-20 minutes until cheese mixture is bubbling, top is golden, yolks are runny and whites are almost set (they’ll finish cooking on standing). Stand for 5 minutes or until egg whites have set. Serve straight to the table, sprinkled with extra cheese and reserved shallot, with hot buttered toast alongside.

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Recipe Notes

Save the ends, or ‘heels’ of your loaves of bread each week, and place in airtight, freezer-safe containers to freeze for up to 3 months. They’re perfect for scooping up the decadent sauce and eggs of this dish, and the heels can be taken straight from the freezer and popped into the toaster for cooking and crunching up. You’ll need a 1.5L-capacity baking dish.

You can cook the cheese mixture the night before. Store in the fridge and bring to room temperature the next morning before adding the eggs and baking.

Chilled eggs hold their shape more, which helps when cracking them into the cheese mixture.