Baked cheddar eggs

This simple morning assembly has it all: hearty bread, cheddar cheese and baked eggs. I love brioche bread, but you can use whatever you have on hand, like rolls or even slices of white bread with the crust removed and stuffed into the loaf pan. Make a batch for the whole table!

8 servings

Ingredients

• 8 buns
• 125 mL (½ cup) cheddar cheese, grated
• 8 large eggs
• 40 mL (8 tsp.) butter
• Salt and pepper from the mill
• 15 to 30 mL (1 to 2 tbsp.) chopped chives, for garnish
• Paprika, for garnish

How to

Preheat the grill. Slice bread in half. Grill top half of loaves for about 1 minute, or until golden brown, if desired.

Preheat oven to 350°F (180°C). Lightly grease eight cavities of a baking pan.

Remove some of the crumb from the bottom half of the loaves, but leave 1 cm (½ inch) of crust intact. (Use the removed bread to make bread crumbs, fillings or bread pudding. )
Place each loaf in the loaf pan. Sprinkle 15 mL (1 tbsp.) of cheese in each.

Break an egg into a small ramekin or measuring cup and pour it deliciously into each loaf.
Repeat seven times. Add 5 mL (1 tsp.) of butter to each egg.
Season with salt and pepper. Cook eggs to taste, 20 to 30 minutes.
Garnish with chives and a pinch of paprika. Cover with toast, if desired.

Tips

Don’t hesitate to substitute the cheese with fontina or mozzarella, for example, which will give excellent results here. You can also add some vegetables or ham for a complete breakfast.