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Vegetarian, South and mountains

Baked eggs with reblochon and green salad

Baked eggs with reblochon is a dish for 4 people, ready in 30 minutes, very easy to make, for about €2.30 per person. The key to success is pulling the ramekins from the oven while the white is set but the yolk still wobbles, since it keeps cooking on its own once out of the heat.

Baked eggs over a bed of creamy reblochon, with toast soldiers for dunking into the yolk, that's a dinner that makes people happy.

Baked eggs with reblochon and green salad
Total time
30 min
Difficulty
Very easy
Cost per person
€2.30
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Under a layer of melted cheese, cream and reblochon form a rich base where the eggs cook gently. The white stays soft, the yolk runs when pierced, and every bite of toast soldier picks up that creamy, slightly salty mix that only reblochon gives.

This is a weeknight dinner that takes little effort but looks put together, perfect for fall or winter evenings when you want something comforting. Kids love dipping their toast into the runny yolk, and a green salad on the side is all you need to round out the meal.

The ingredients

4 people

Dairy

  • eggs 8
  • reblochon 250 g
  • heavy cream 15 cl
  • butter 20 g

Bakery

  • country bread 8 slices

Fruits and vegetables

  • chives 1 sprigs
  • green salad 1

Pantry

  • olive oiloften in the pantry 2 tbsp
  • vinegaroften in the pantry 1 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Butter four ramekins, then divide the cream and diced reblochon between them.

    Trim off the rind if it's thick.

  2. Bake for 5 minutes at 180°C to melt the cheese. 5 min

    It should just start to melt.

  3. Crack two eggs into each ramekin, season with salt and pepper.

    Crack the eggs into a cup first to avoid bits of shell.

  4. Return to the oven until the whites are set. 8 min

    The ramekins keep cooking once out of the oven.

  5. Toast the bread into soldiers and serve with the dressed salad.

    Sprinkle with fresh chives for a touch of color.

Our tips to get it right

  • Pick ceramic or glass ramekins with high sides, they spread heat more evenly than shallow dishes and keep the cheese from spilling over.
  • Take the eggs out of the fridge a bit before cracking them, they cook more evenly at room temperature than straight from the cold.
  • If your oven runs hot, place the ramekins on the middle rack rather than the bottom one, otherwise the top cooks faster than the base.

The variations

  • Swap the reblochon for comté or emmental if you can't find it, the result is milder but just as melty.
  • For a richer version, add a few sautéed bacon bits to the bottom of the ramekin before the cream and cheese.
  • To go faster with hungry kids, crack just one egg per ramekin and cut the baking time by two minutes.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of sparkling apple juice
  • A vegetable soup to start

Storage

Baked eggs are best eaten right away, since the runny yolk doesn't hold up well. If you have leftovers, keep them in a sealed container in the fridge for one day at most and reheat gently in the oven, though the yolk won't stay as creamy.

Questions about this dish

Can you prepare the ramekins ahead of time?

You can make the cream and reblochon base ahead and keep it in the fridge. Crack the eggs only at the last moment, right before baking, to keep the yolk nicely runny.

Can you use a different cheese instead of reblochon?

Yes, comté, morbier, or emmental all work well in place of reblochon. The flavor will be milder but the melty texture stays the same.

How do you know when the eggs are done?

The white should be set and opaque, while the yolk still wobbles slightly in the center. It finishes cooking out of the oven during a few minutes of rest.

Is this dish good for kids?

Yes, kids generally love dipping their toast soldiers into the runny yolk. You can adjust how many eggs go in each ramekin depending on their appetite.

How long does it take to make baked eggs with reblochon and a green salad?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in baked eggs with reblochon and a green salad?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does baked eggs with reblochon and a green salad cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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