Jarlsberg® Baked Eggs
Output: 6 portions
- a knob of butter
- 6 thin slices of ham
- 1 C loosely packed watercress
- 6 eggs
- 200 g Jarlsberg®, grated
- a pinch of your favourite fresh or dried herbs
- salt and pepper to taste
NOTE: You may use baby arugula, spinach, or mâche in place of the watercress.
Preheat oven to 350º F. Grease a muffin tin or 6 oven-safe ramekins with the butter, and line each with a slice of ham. Sprinkle a little of the Jarlsberg® into each ramekin, saving about half of the cheese. Add watercress and crack an egg into each ramekin. Season with salt, pepper, and herbs. Sprinkle the remaining cheese over the top. Bake for 15-20 minutes, depending on how soft or firm you like your eggs.